Tapioca affogato

By • February 18, 2011 • 3 Comments



Author Notes: This pudding is a marriage between Thai coffee, made with sweetened condensed milk, and tapioca pudding. It is simple, tasty and not too sweet, but it does pack a caffeine wallop! I use a metal drip filter, of the type you see in Thai/Vietnamese restaurants, but espresso is wonderful too. - MaryMaryCulinaryMaryMaryCulinary

Food52 Review: This clever, stress-free recipe turns sweet Thai coffee into a lovely, full-fledged dessert. Throw a dinner party, end with this, make your guests very happy. Be sure to use the best coffee you've got and make it good and strong.Kristen Miglore

Serves 4

  • 2 cups water (you may need more, depending on your tapioca)
  • 1/2 cup small pearl tapioca
  • pinches salt
  • 1/2 cup sweetened condensed milk
  • very strong coffee or espresso, about 2 tablespoons per serving
  1. Bring water and salt to a boil in a small saucepan. Add tapioca, and reduce heat so it boils gently. Cook, stirring often, for 20-25 minutes, until tapioca is clear and mixture is thickened.
  2. Remove from heat and add condensed milk, stirring to combine. Pour into small bowls or ramekins or coffee cups and set aside while you make the coffee. The tapioca will be very sweet at this point, but the coffee will correct that.
  3. Pour about 2 tablespoons strong, hot, unsweetened coffee over each serving. Stir and enjoy.
Jump to Comments (3)

Tags: coffee, espresso, pudding, sweetened condensed milk, tapioca

Comments (3) Questions (0)

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Stringio

over 3 years ago testkitchenette

This sounds delicious!

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over 3 years ago Sagegreen

Lovely!

52

over 3 years ago pauljoseph

Excellent recipe will try