The Thai version of 'Tapioca Pudding', is a salty-sweet coconut sauce with green bai toey flavoured tapioca pearls. ('Bai Toey' is also known as 'Pandan') It's not difficult to make, and the bai toey and salty coconut adds some extra flavours to what would be a plain dish otherwise.
The Thai version is cooked with water rather than the milk in the western version, and we usually eat the flavoured types of tapioca rather than the plain ones. Since 'Tapioca Pearls' are just dried balls of cassava starch, it's easy to add the flavours as they are made, and green Bai Toey flavour is common dessert flavouring in Thailand, so the two are a a natural match.
100 gms Tapioca Bi Toey (Pandan flavour)
30 gms Sugar
1 Pinch of Salt
150 gms Coconut Milk
1. Very easy to make and very underrated, boil the tapioca in plenty of water until it's gone translucent all the way through. There can be some white in the middle but not any hard centers.
2. Drain off excess water, they should only be a little wet add the sugar and just heat to dissolve the sugar.
3. In a separate pan, warm the coconut milk with a pinch of salt.
4. Serve immediately. Although I only added a little coconut milk for the photograph, that was to let you see the pearls. Add plenty, the pearls should be swimming in the milk.