Vanilla Tapioca Pudding

• MAKE-AHEAD
• VEGETARIAN

Ingredients

1. One 14-ounce can unsweetened coconut milk
2. 1 vanilla bean, split
3. 2 1/2 cups milk
4. 1/2 cup sugar
5. 1/4 cup quick-cooking tapioca
6. 1/4 teaspoon salt
7. 2 large eggs

1. Put the can of coconut milk in the refrigerator until well chilled, about 30 minutes. In a medium saucepan, cook the vanilla bean in the milk over moderate heat, stirring, until hot, about 5 minutes. Stir in the sugar, tapioca and salt. Cover and remove from the heat. Let stand for 5 minutes. Uncover and bring to a boil over moderate heat, stirring frequently. Meanwhile, in a medium bowl, whisk the eggs. Whisk in 1 cup of the hot milk. Pour the egg mixture into the saucepan and bring to a simmer, whisking constantly. Pour the pudding into a medium heatproof bowl and let stand, stirring, until slightly cooled, about 10 minutes. Remove the vanilla bean, scraping the seeds from each half into the pudding; stir to incorporate. Rinse the vanilla bean and save for another use. 
2. Open the can of chilled coconut milk and, without stirring it, spoon off 1/2 cup of the thick cream that has risen to the top; save the remaining coconut milk for another use. Stir the coconut cream into the pudding until thoroughly incorporated. Spoon the pudding into six 1/2-cup ramekins, cups or glasses. Refrigerate overnight; if desired, cover with plastic wrap to prevent a skin from forming.