Egg Yolk Pudding with Coconut Milk and Vanilla

Instructions

• 1
  First, prepare a water bath. For this, you will need two pots that fit into each other, or one pot and a heat-resistant bowl (ideally metal for good heat conduction). Fill the larger pot with water, bring it to a boil, then reduce the heat to medium.
• 2
  Scrape the seeds from the vanilla pod. Add the vanilla seeds along with the egg yolks, coconut milk, tapioca starch, and raw cane sugar to the smaller pot (or bowl). Whisk the mixture with a whisk for about 2–3 minutes until it thickens. Then remove the pudding from the heat and let it cool for at least 20 minutes.
• 3
  Pour the pudding into glasses and refrigerate for another 15 minutes. Serve the finished dessert as desired with a dollop of quark or fresh seasonal fruits.