Tapioca Pudding with Coconut Cream and Palm-Sugar Syrup

Ingredients

• 1  bay leaves frozen thawed
• 4 oz t brown sugar dark packed grated crumbled
• 1 cup .3 oz. of pearl tapioca () (not quick-cooking)
• 14 oz coconut milk unsweetened canned (do not shake)
• 6.3 cups water 

Equipment

• bowl
• sauce pan
• whisk
• sieve

Directions

1. Bring 6 cups water to a boil in a large saucepan and add tapioca in a slow stream, stirring constantly. Gently boil, stirring frequently, 5 minutes.
2. Remove from heat and let stand, covered, until tapioca is translucent, about 15 minutes.
3. Add 3 cups cold water to tapioca, then drain in a large sieve.
4. Transfer tapioca to a large bowl.
5. Add cold water to cover by 2 inches and swirl tapioca to remove excess starch.
6. Drain tapioca in sieve and repeat rinsing.
7. Drain tapioca again and divide among 6 serving dishes. Chill, loosely covered, 10 minutes, or until set.
8. Tear pandan leaf into strips and tie strips together in a knot. Simmer pandan with sugar and remaining 1/4 cup water in a small saucepan, stirring until sugar is dissolved, until slightly thickened, about 5 minutes. Discard pandan and pour syrup through a fine sieve into a small bowl. Cool to room temperature.
9. Scoop out thick layer of coconut cream from top of can, reserving thin liquid in bottom.
10. Whisk ‚ cup coconut cream until smooth, whisking in 1 to 1‚ tablespoons thin coconut liquid if necessary to get a pourable consistency.
11. Drizzle some of syrup over tapioca and top with some coconut cream.
12. Serve remaining syrup and cream on the side.
13. For this particular recipe, we prefer A Taste of Thai, Royal Blossom, Thai Kitchen, or Ka-Me brand of coconut milk because the thin liquid and the cream-like layer are distinctly separated. Syrup may be made 1 day ahead and chilled, covered. If syrup is too thick to drizzle, bring to room temperature.