Coconut Tapioca Pudding

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I admire the resilience of the coconut—the tough outer shell, the softer interior. It may not be a traditionally beautiful fruit, as it hides itself between layers of thick husk, but the brilliant white meat is worth the trouble. Coconut used to be a passing fancy for me, an afterthought more than a headlining ingredient. . . .

Read more from Coconut Tapioca Pudding at The Pastry Affair

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