Vietnamese Purple Sweet Potato and Ginger Pudding

In a medium saucepan, combine the cubed sweet potato, sliced ginger, and 1/2 cup of water. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 10 minutes, or until the sweet potato is tender when pierced with a fork.

Add the full-fat coconut milk, granulated sugar, and salt to the saucepan. Stir gently to combine and bring the mixture to a gentle simmer over medium heat, stirring occasionally to prevent scorching.

Once simmering, add the tapioca pearls to the pudding. Continue to cook over medium heat for 5-7 minutes, stirring frequently, until the tapioca pearls become translucent and soft.

Remove the saucepan from the heat. Let the pudding rest for 5 minutes to allow the tapioca pearls to fully swell and the flavors to meld.

Serve the Vietnamese Sweet Potato and Ginger Pudding warm or chilled in individual bowls. Garnish with a few extra thin slices of fresh ginger if desired.