Coconut Tapioca Pudding
Coconut Tapioca Pudding combines small tapioca pearls with coconut milk and a light sweetener, cooked slowly until the pearls turn soft and translucent. The coconut milk gives the pudding a mild, naturally sweet flavor without being heavy. It takes roughly 30 minutes to prepare and can be served warm or refrigerated until cold.
Equipment
- Medium saucepan
- Whisk
- Wooden spoon
- Measuring cups and spoons
Ingredients
- ½ cup small pearl tapioca preferably non-instant
- 2 cups water
- 1 cup coconut milk full-fat for creaminess
- ¼ cup sugar adjust to taste
- ¼ teaspoon salt
- ½ teaspoon vanilla extract pure
Instructions
- Soak the Tapioca: In a medium saucepan, soak the tapioca pearls in water for about 30 minutes, allowing them to become translucent and soft.
- Cook the Tapioca: Turn the heat to medium and bring the tapioca mixture to a gentle simmer. Stir occasionally to prevent sticking. Allow the mixture to simmer for about 15 minutes until the pearls are completely transparent.
- Add Coconut Milk and Sweeten: Once the tapioca is cooked, add the coconut milk, sugar, and salt. Stir the mixture well and continue cooking on low heat for another 10 minutes, until slightly thickened.
- Flavor the Pudding: Remove the saucepan from heat and stir in the vanilla extract. Let the pudding cool to room temperature, which will also thicken it further.
- Chill and Serve: Pour the pudding into serving bowls. Chill in the refrigerator for at least 1 hour before serving for a refreshing and cool dessert experience.
Notes
- For an extra touch of flavor, consider sprinkling toasted coconut flakes or freshly cut mango slices atop each serving before serving.
Nutrition
Calories: 229kcalCarbohydrates: 31gProtein: 1gFat: 12gSaturated Fat: 11gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gSodium: 159mgPotassium: 127mgFiber: 0.2gSugar: 13gVitamin C: 1mgCalcium: 18mgIron: 2mg
Tried this recipe?Rate This Recipe!
