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BAILEYS™ COFFEE CREAMERS

Creamy Coconut Tapioca Pudding

recipe Image

There are few flavours that allow your inner escapist out to play like coconut. This pudding will put you under a palm tree with the sweet smell of a tropical day. Even if you’re just enjoying it on the couch catching up on your favourite shows with a cup of coffee flavoured with BAILEYS™ Coffee Creamers.

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DIRECTIONS
INGREDIENTS
1. In a large saucepan over low heat, pour coconut milk and BAILEYS™ Coffee Creamer French Vanilla into pan. Add vanilla bean and heat for 4-5 minutes, stirring to keep from burning. Once warm, add in sugar and arrowroot and stir. Then add in tapioca pearls, turn heat to medium and bring to a boil, stirring constantly to keep from burning.

2. Once it comes to a boil, remove from the stove and pour into a glass or metal bowl and let cool. Serve warm or cold.

Yield: 4-6 servings
  • 2 cans coconut milk (13.5 oz (370 mL) each)
  • 1 vanilla bean
  • 250 mL (1 cup) BAILEYS™ Coffee Creamer French Vanilla
  • 5 mL (1 tsp) arrowroot
  • 375 mL (1 1/2 cups) sugar
  • 1 package (7 oz or 200 g) large tapioca pearls (soak in water overnight)