Ingredients
1
cup (1/8-inch) pearl tapioca (not quick-cooking)
1
pandan leaf, thawed if frozen (optional)
1/2
cup grated or crumbled dark palm sugar (4 oz) or packed dark brown sugar
1
(14-oz) can unsweetened coconut milk (do not shake)
Directions
1.
Make pudding: Bring 6 cups water to a boil in a large saucepan and add tapioca in a slow stream, stirring constantly. Gently boil, stirring frequently, 5 minutes.
2.
Remove from heat and let stand, covered, until tapioca is translucent, about 15 minutes.
3.
Add 3 cups cold water to tapioca, then drain in a large sieve. Transfer tapioca to a large bowl. Add cold water to cover by 2 inches and swirl tapioca to remove excess starch. Drain tapioca in sieve and repeat rinsing. Drain tapioca again and divide among 6 serving dishes. Chill, loosely covered, 10 minutes, or until set.
4.
Make syrup: Tear pandan leaf into strips and tie strips together in 1 knot. Simmer pandan with sugar and remaining 1/4 cup water in a small saucepan, stirring until sugar is dissolved, until slightly thickened, about 5 minutes. Discard pandan and pour syrup through a fine sieve into a small bowl. Cool to room temperature.
5.
Make coconut cream: Scoop out thick layer of coconut cream from top of can, reserving thin liquid in bottom. Whisk cup coconut cream until smooth, whisking in 1 to 1 tablespoons thin coconut liquid if necessary to get a pourable consistency. 3Drizzle some of syrup over tapioca and top with some coconut cream. Serve remaining syrup and cream on the side. Cooks notes: For this particular recipe, we prefer A Taste of Thai, Royal Blossom, Thai Kitchen, or Ka-Me brand of coconut milk because the thin liquid and the creamlike layer are distinctly separated. Syrup may be made 1 day ahead and chilled, covered. If syrup is too thick to drizzle, bring to room temperature.
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