Coconut Tapioca Pudding

Name: Coconut Tapioca Pudding
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 150g small tapioca pearls; 800ml coconut milk; 200ml water; 80g palm sugar or brown sugar; 1 tsp vanilla; pinch salt; fresh mango or lychee to serve

Asian-style coconut milk and tapioca pearl dessert with palm sugar. Soaking the tapioca pearls in cold water before they go into the coconut milk lets them cook through evenly instead of staying chalky in the centre.

Total time

55 min

Prep

35 min

Cook

20 min

Difficulty

easy

Cuisine

Asian

vegangluten-free

Ingredients

150gsmall tapioca pearls

800mlcoconut milk

200mlwater

80gpalm sugar or brown sugar

1 tspvanilla

pinchsalt

fresh mango or lycheeto serve

Instructions

Soak tapioca pearls in cold water 30 minutes. Drain.

Combine coconut milk, water and palm sugar. Bring to simmer.

Add tapioca.

Cook stirring on low 20 minutes until pearls are translucent.

Add vanilla and salt.

Serve warm or chilled with fresh fruit.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

464

Protein

4.6g

Fat

47.6g

Carbs

11.2g

Fiber

4.4g

Sodium

1968mg

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