Tapioca Coconut Parfaits

Dear Turkey,

I made this at my

First real job: as a waitress

In a chic tea shop

Tapioca Coconut Parfait

(serves 2-4)

Ingredients:

- 1/2 c tapioca pearls/balls (not the flakes), cooked according to directions (I used the tiny balls for this batch, but big is good, too). If there are no directions, or they are in a language that you don't read, just boil them in a bunch of water, stirring often, until tender and chewy (if the balls are white, they may turn clear when done). This will take between 10 and 40 minutes, depending on size. You can also use "instant" bubble-tea-style tapioca, but beware of strange added ingredients. 

- 1/2 c white sugar

- 1/2 c brown sugar

- 1 c hot water

- 1 can coconut milk (I used light, but that's because that's what I had)

Instructions:

- Combine the sugars and water to make a syrup.

- As soon as the tapioca is done, drain it, put it in a container, and then mix it with the syrup to prevent a sticky mess. Then wash the pot and the strainer asap. I usually make the parfaits right away, but if you want everything to be cold, chill the tapioca first (you can also heat the coconut milk and serve everything hot). 

- Spoon a bunch of tapioca into the bottom of each cup, and pour the coconut milk on top. You can also top that with tea or coffee, which may stay at the top, especially if you use full-fat coconut milk.

Enjoy,

Tofu