Name: Tapioca Pudding with Coconut Cream and Palm-Sugar Syrup
Cook time: 30 min
Total time: 1 hr
Yield: Makes 6 servings
Ingredients: 6 1/4 cups water; 1 cup (1/8-inch) pearl tapioca (not quick-cooking); 1 pandan leaf, thawed if frozen (optional); 1/2 cup grated or crumbled dark palm sugar (4 oz) or packed dark brown sugar; 1 (14-oz) can unsweetened coconut milk (do not shake)

Tapioca Pudding with Coconut Cream and Palm-Sugar SyrupLisa Charles Watson

Cooks' notes:

For this particular recipe, we prefer A Taste of Thai, Royal Blossom, Thai Kitchen, or Ka-Me brand of coconut milk because the thin liquid and the cream-like layer are distinctly separated.

Syrup may be made 1 day ahead and chilled, covered. If syrup is too thick to drizzle, bring to room temperature.

Recipe notes

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