Can I use frozen sweet potato?
Yes, you can use frozen sweet potato cubes. Thaw them first or add directly to the pot, adjusting cooking time as needed until tender.
DESSERT
Laotian Sweet Potato and Coconut Milk Pudding with Tapioca Pearls
This creamy and comforting Laotian dessert features tender sweet potatoes simmered in rich coconut milk, sweetened with palm sugar, and studded with chewy tapioca pearls. It's a delightful balance of earthy sweetness and tropical flavors.
HOW TO MAKE IT
Let's cook.
01
Rinse 1/4 cup small tapioca pearls under cold water. In a small saucepan, bring 2 cups of water to a boil over medium-high heat. Add the rinsed tapioca pearls and cook for 10-12 minutes, stirring occasionally, until they are translucent with only a tiny white dot in the center. Drain and rinse with cold water to prevent sticking, then set aside.
02
In a medium saucepan, combine 2 cups cubed sweet potato, 1 can full-fat coconut milk, 1/2 cup water, 1/4 cup palm sugar, and 1/4 teaspoon salt. Bring the mixture to a gentle simmer over medium heat, stirring occasionally to dissolve the palm sugar.
03
Reduce the heat to low, cover the saucepan, and simmer for 15-20 minutes, or until the sweet potato cubes are very tender when pierced with a fork.
04
Gently mash about half of the sweet potato cubes directly in the saucepan with a fork or potato masher. This will thicken the pudding and create a creamier texture while leaving some chunks for texture.
05
Stir in the cooked and drained tapioca pearls. Continue to simmer for another 2-3 minutes over low heat, allowing the flavors to meld and the pudding to thicken slightly. Taste and adjust sweetness if desired.
06
Remove from heat and let the pudding cool slightly before serving. It will thicken further as it cools.
About This Recipe
This creamy and comforting Laotian dessert features tender sweet potatoes simmered in rich coconut milk, sweetened with palm sugar, and studded with chewy tapioca pearls. It's a delightful balance of earthy sweetness and tropical flavors.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For a richer flavor, toast a tablespoon of shredded coconut in a dry pan until golden brown and sprinkle over the top before serving. Adjust the amount of palm sugar to your preference; some sweet potatoes are naturally sweeter than others.
Easy Substitutions
If palm sugar is unavailable, you can use brown sugar or granulated sugar, though the flavor will be slightly different. Large tapioca pearls can be used, but cooking time will increase significantly. You can substitute other root vegetables like taro or pumpkin for sweet potato.
Storage & Reheating
Store leftover pudding in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or coconut milk if it has become too thick.
Serving Suggestions
Serve warm or chilled in small bowls. Garnish with a sprinkle of toasted sesame seeds, a few fresh mint leaves, or a drizzle of extra coconut cream for an elegant touch. It pairs wonderfully with a cup of unsweetened green tea.
Common Mistakes
1. Not rinsing tapioca pearls: This can lead to sticky, clumpy pearls. Always rinse them before cooking. 2. Overcooking sweet potatoes: While they need to be tender, don't let them turn to complete mush unless you prefer a very smooth pudding. 3. Not stirring enough: The coconut milk and sugar can scorch on the bottom of the pan if not stirred regularly, especially during the simmering phase. 4. Adding tapioca pearls too early: Add them after the sweet potatoes are tender, as they only need a few minutes to warm through and meld with the pudding.
Frequently Asked Questions
What if my pudding is too thick?
If the pudding becomes too thick after cooling, you can thin it out by stirring in a tablespoon or two of water or coconut milk while gently reheating.
Can I make this vegan?
This recipe is naturally vegan, as all ingredients are plant-based.
Where can I find palm sugar?
Palm sugar can typically be found in Asian grocery stores or the international aisle of larger supermarkets. Brown sugar is a suitable substitute if you can't find it.
MORE TO KNOW
The key to this pudding's texture is the balance between the creamy mashed sweet potato and the tender, intact cubes. Mashing only half the sweet potato ensures a delightful mouthfeel. Small tapioca pearls are preferred for their quick cooking time and delicate chewiness. Ensure they are fully translucent before draining to avoid a starchy texture. The rinsing step after cooking tapioca pearls is crucial to prevent them from clumping together.
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