3 1/2 cups coconut milk
2/3 cup sugar
2/3 cup small pearl tapioca
1 tsp vanilla
pinch of salt
1 large egg, separated
1. In a heavy non-reactive saucepan, combine coconut milk, tapioca, sugar, and salt over low heat
2. Stir constantly with a wooden spoon until tapioca pearls are translucent-about 10 minutes. Be careful not scorch!
3. Vigorously stir in egg yolk and vanilla extract, remove from heat
4. Cover and let stand until luke warm. In a small bowl, beat the egg white until it forms stiff peaks. Fold into lukewarm pudding. Chill or serve warm.
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