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Coconut-Tapioca Sauce

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  1. 1/3 cup small pearl tapioca
  2. 1 1/4 cups unsweetened coconut milk
  3. 1/2 cup sugar
  4. 1/2 vanilla bean, split and scraped
  5. Tiny pinch of salt
  1. In a small bowl, cover the tapioca with cold water and let soak for 1 hour. Drain the tapioca in a fine sieve.
  2. Bring a medium saucepan of water to a boil. Add the tapioca and cook until it turns clear, about 4 minutes. Drain immediately and return the tapioca to the saucepan. Add the remaining ingredients and bring to a simmer over moderate heat. Transfer the sauce to a bowl and let cool to room temperature, then refrigerate until chilled. Serve cold.
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