Tapioca is a very popular and versatile ingredient for Vietnamese desserts. In my house it’s categorized as comfort food. I have the fondest memories of my grandmother making tapioca on cold winter nights. The addition of coconut milk gave off a deep, sweet aroma that filled the house. That comforting smell meant something delicious and creamy was coming. The texture is silky and smooth and tastes a little luxurious. And it’s just sweet enough to satisfy the inner child without sending me into a diabetic coma.
It’s a bonus that it’s also pretty darn easy to make.