For this recipe, which is very similar to the Banana and Coconut Tapioca Pearl Pudding I had posted last year, I roasted the lemongrass so as to release as much lemony flavour as possible, as coconut milk can sometimes be overpowering when mixed with an herb. I do encourage you to try it if you are one to be curious about new culinary discoveries and I would very much like to hear your verdict and welcome suggestions!
Approx. 10 minutes preparation, 15-17 minutes cooking time
Recipe "au pif":1/4 cup small tapioca pearls
2 stalks lemongrass, thick bottom part only, outer layers discarded, inner part cut in half lengthwise
1 can (14 oz, 400ml) coconut milk
1 cup soy milk (plain, unsweetened)
3 1/ 2 tbsp raw cane sugar
a small pinch of salt
* Soak the tapioca pearls in about 1 cup warm water. The pearls will swell in less than 2 minutes. Discard excess water.
Roast lemongrass in oven under high broil for about 5-7 minutes, or until edges are brown.
In a medium saucepan, combine coconut milk, soymilk, lemongrass and salt.
Let lemongrass infuse for about 5-7 minutes when coconut and soy milk have come to a boil. Scoop out the lemongrass with a small spoon strainer.
Add the tapioca pearls and slowly bring to a simmer over medium heat, stirring constantly.
Simmer and stir until mixture just starts to thicken, about 5 minutes (mixture will be thin).
Remove from heat; add in sugar and stir.
Let stand in saucepan uncovered 12-15 minutes until the pudding thickens.
Let the pudding sit for a few minutes until it thickens even more.
Transfer in cups or small bowls. Garnish with a little bit of some toasted almonds.
To make it even more interesting, drizzle a dash of rum or cognac and enjoy!
Serves 4 people.