Sometimes great food combos just come to you.
And sometimes it’s a process. This one formed over multiple events – me loving coconut milk bubble tea but hating paying $3.50 for it, chatting with Susan from Knitting Night telling me to cook tapioca in coconut milk, reading the tapioca box’s instructions and ignoring them, and then finally seeing my treasured tub of nutella.
I present you with: Nutella Coconut Tapioca
This warm dessert is perfect for the cold weather! & it’s the easiest recipe – – because I wouldn’t have it any other way. 3 ingredients, 3 steps, and then EAT.
-2 tsp nutella (or to taste)
-2 cups coconut milk (I’m obsessed with this boxed kind! You can also just use milk! Or almond or soy or hemp milk)
-2 tablespoons minute tapioca
1. Combine everything in a sauce pan over medium heat.
2. Stir constantly until it’s at a full boil.
3. Turn off the heat and let it cool town. After 10-20 minutes (or longer), eat!
The tapioca will continue to expand the longer you let it sit – – and the flavors will blend more and be more delicious! We really enjoy it heated up the next day when the tapiocas DOUBLE in size! But if you eat it 10 minutes later, it’ll still be delicious.
As with any recipe, do this to your taste. If you do it equal parts milk/tapioca, it’ll be thick like pudding and you’ll need a spoon to eat (especially the next day when the tapiocas expand – you might need to add in more milk when you reheat!) If you add in a lot more milk in the beginning, it’ll be more like a delicious drink – no spoon necessary! See what you prefer. And feel free to add LOTS of nutella if you’re an addict.
Some people like tapioca cold too! I, however, do not. But I won’t judge you if you eat it cold the next day. (gross, you sicko!)
Hope you love it!