Coconut and Tapioca Soup

• 2 cups coconut milk
• 13 cup tapioca pearls (1 1/8 16-inch wide)
• 13 cup palm sugar, or regular sugar
• Large pinch of salt
• 1 yam, peeled and diced (1/2 inch)
• 2 tablespoons chopped peanuts

1. Bring the coconut milk and 2 cups of water to a boil.
2. Stir in the tapioca, palm sugar, salt and the yam.
3. Reduce the heat to low and simmer until the tapioca becomes translucent, about 20 to 30 minutes.
4. Serve warm, sprinkled with peanuts, in individual bowls.

coconut milk, tapioca, palm sugar, salt, yam, peanuts

Taken from cooking.nytimes.com/recipes/8648 (may not work)