Well hello again. I’ve been away, literally and figuratively. I’ve taken a break from the blogging world (but not from cooking) and I was off in Thailand recently. I could go on and on about the food I ate there. I won’t today. Later though. Today is about pudding.

In 3rd grade I let Emily D. pull out my tooth in the girls’ bathroom in exchange for tapioca pudding. I can picture us standing there, what we were wearing, and how she did it. I think I got the better half of that deal. Tapioca, I would do most anything for you… still.

Here’s a tapioca pudding with a Southeast Asian flair. I brought a package of these delicious dried mung beans home with me from Thailand, but I have since seen that you can find them in most Asian supermarkets. The Thai use this salty treat atop puddings and fruits to add a savory crunch to desserts.

Coconut Tapioca Pudding
1 3/4 cup coconut milk (1 can)
3/4 cup almond milk
1/4 cup water
3 Tablespoons small pearl tapioca*
1 egg, beaten
3 Tablespoons palm or coconut sugar
pinch of salt
1 large mango
2 Tablespoons dry roasted mung beans

I used minute (not instant) tapioca and followed the instructions. Whisk together all ingredients in a medium saucepan and let sit for 5 minutes.

Over medium heat, stir almost constantly until pudding comes to a rapid boil (when stirring it is still boiling). Make sure the palm sugar dissolves completely. Remove from heat and let sit, uncovered, for 20 minutes. Stir tapioca 2-3 times.

Tapioca pudding is ready to eat (warm or cold). Slice mango how you like and add 1 teaspoon of mung beans to each bowl. Serve.