Coconut Milk Tapioca Pudding
Small tapioca pearls are simmered in sweetened coconut milk until soft and translucent, producing a pudding with a lightly chewy texture and a mild coconut flavor. A splash of vanilla rounds out the sweetness, and the pudding can be served warm or cold. The whole recipe takes about 30 minutes on the stovetop.
Equipment
- Medium saucepan
- Wooden spoon
- Measuring cups
- Small bowls for serving
Ingredients
- ½ cup small pearl tapioca preferably organic
- 2 cups coconut milk preferably full-fat and unsweetened
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 pinch salt
- ¼ cup fresh mango or pineapple diced, for garnish
Instructions
- Soak the small pearl tapioca in water for about 20 minutes, then drain.
- In a medium saucepan, combine coconut milk and granulated sugar. Stir over medium heat.
- Add the soaked tapioca pearls to the coconut milk mixture. Continue to cook over medium heat, stirring frequently until the mixture thickens and the tapioca is translucent, about 15 minutes.
- Remove saucepan from heat, stir in vanilla extract and a pinch of salt. Allow it to rest for a few minutes to let flavors meld.
- Spoon the pudding into small bowls and chill in the refrigerator until set, about 1 hour.
- Garnish each bowl with diced fresh mango or pineapple before serving.
Notes
- For a twist, add a dash of cinnamon or cardamom for extra warmth.
- Consider using almond milk as a coconut-free alternative.
Nutrition
Calories: 417kcalCarbohydrates: 42gProtein: 3gFat: 29gSaturated Fat: 25gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 28mgPotassium: 337mgFiber: 3gSugar: 23gVitamin A: 112IUVitamin C: 7mgCalcium: 24mgIron: 2mg
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