Coconut-Saffron Tapioca Pudding
Lately I’ve been craving tapioca. A lot. Coconut tapioca, to be specific. I have a recent dinner hosted by a friend to thank for this hankering, as coconut tapioca was part of that night’s menu. There’s just something so comforting about tapioca. It’s something that brings me back to my childhood, when I would be delighted to get a bowl of coconut milk and tapioca dessert soup after a Cantonese dinner out (rather than the usual standard of red bean soup). And on occasion, my mom would make this incredible baked sago (what we liked to call tapioca) pudding—super eggy, super rich, and super delicious.
Then last week, I had the brilliant Shole Zard dessert at Richmond Station—a Persian saffron pudding. It was ethereal and subtly sweet, with beautiful floral notes from the saffron. I was instantly in love with this dessert, and had been thinking about it ever since.
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