Coconut Tapioca Pudding
2/3 cup small pearl tapioca
3 1/2 cups Thai coconut milk
2/3 cup sugar
1/2 tsp salt
1 vanilla bean, split and scraped (or 1 tsp vanilla extract)
1 egg, separated
Put all ingredients except egg in a heavy saucepan. Cook over low heat 15-20
minutes, stirring (be sure to get to bottom and edges to prevent scorching).
When pearls are just translucent, remove pan from heat and let cool slightly.
Quickly whisk in egg yolk. Cool completely.
Beat egg white til stiff. Fold gently into custard.
Spoon tapioca into bowls. Garnish with red bananas, mango slices, pineapple,
grated coconut, or similar things.
This one's from David Lebovitz of Monsoon Restaurant in San Francisco.