There’s something about tapioca pudding that seems so kid-like to me. Not that adults don’t also love this creamy, coconut flavored pudding, but the act of plunging your spoon deep down into the bottom of the cup and pulling up some sweet, juicy strawberries to accompany the tapioca on top — all in the same bite — carries with it an anticipation that I associate almost completely with how excited I used to get as a kid to savor my desserts. This dish irresistable to me. In fact, typing this is making me so hungry I think I need to stop and have some! I guess I’m still just a kid at heart.
Fruit on the Bottom Tapioca
- 1 Cup Strawberries, stemmed and chopped fine
- 1 13 oz Can Unsweetened Coconut Milk, about 1 3/4 cups
- 3/4 Cups water
- 1/3 Cup Tapioca (not quick cooking)
- 3 Tbsp sugar