Instructions

Step one: Bring the Hoosier Hill Farm Tapioca Pearls, coconut milk, and salt to a boil in a saucepan over medium-high heat. Stir constantly. 

Step two: Reduce heat to medium-low, and simmer for 5 minutes. Then, stir in the sugar until dissolved.

Step three: Beat the egg in a bowl until smooth. Take about 1/2 cup of the hot tapioca mixture out of the saucepan and whisk it into the egg 1 tablespoon at a time. Scrape the tapioca/egg mixture back into the saucepan and stir.

Step four: Simmer gently until thickened, 3 to 5 minutes. Remove from heat and allow to cool for 10 minutes before stirring in the vanilla extract.

Step five: Serve either warm or chilled.

Raspberry Sauce: 

Step one: Heat raspberries and 1/2 cup of water in a pot over medium heat and bring to a gentle boil. When the raspberries are mushy, mash the raspberries with the back of the spatula into little pieces and let boil for about 8 minutes, until the water becomes red in color and absorbs enough flavor from the raspberries.

Step two: Prepare the cornstarch slurry by mixing 1 tsp of cornstarch and 2 tsp of water in a small bowl and set aside. 

Step three: Remove the raspberry water mixture from heat and pass through a mesh strainer. Discard the raspberry lumps and transfer the strained juice back into the pot and heat over medium heat. Add the honey and vanilla extract. Mix well.

Step four: Once the mixture comes to a boil, add the cornstarch slurry while continuously stirring the sauce. Continue stirring until sauce comes to a boil and becomes thicker. 

Step five: Remove from heat and let cool to room temperature. Add your Raspberry Sauce on top of your Coconut Tapioca Pudding and enjoy!