Pumpkin Che (Pumpkin Pie)
Serves 6
6 cups water
1 cup medium-size tapioca pearls
4 cups fresh pumpkin or 2 cans of pumpkin
3 1/2 cups coconut milk
1 cup sweetened condensed milk
3 tablespoons sugar
1/2 tablespoon salt
1/2 tablespoon fresh lemon or lime juice
1 teaspoon cardamom
2 tablespoons sesame seeds

1. In a large saucepan, heat the 6 cups of water. When the water begins to boil, add the tapioca pearls and stir. Lower the heat to a simmer and cook for about 25 minutes, uncovered.

2. Stir every 5 minutes so the tapioca pearls do not clump together or burn at the bottom of the saucepan. The pearls are finished when they are translucent. If they’re chewy, they’re not thoroughly cooked. When cooked properly, the tapioca pearls should be reconstituted and in a thick, gooey, starchy syrup. If the heat is too hot while cooking, the water will evaporate too quickly and you will find the gooey texture appearing before the pearls are cooked through; add a little more water. If somehow there is more water and the pearls are done without the syrupy texture, then drain off the water in a fine mesh strainer. This will not only retain the tapioca pearls but also the thick starchy substance necessary for the dessert.

3. Keeping the saucepan at a low simmer, add the pumpkin meat immediately to the tapioca pearls and stir for about 5 minutes.

4. Stir the coconut milk, condensed milk, sugar, salt, and lemon or lime juice and cardamom into the tapioca until the mixture is well blended. Simmer for another 10 minutes, uncovered.

5. The tapioca can be served hot or at room temperature. Pour it into individual bowls or a large serving bowl. Garnish with the sesame seeds.