Coconut Tapioca Pudding
A rich, silky Thai-style coconut tapioca pudding made with chewy tapioca pearls simmered in creamy coconut milk and sweetened with palm sugar. Chills into a perfect spoonable dessert with tropical flavor and endless topping options like mango, toasted coconut, or pandan.
Cost: $4
🍳 Equipment
- 1 Medium saucepan (For boiling tapioca)
- 1 Wooden spoon (Helps prevent sticking)
- 1 Fine-mesh strainer (For soaking/rinsing pearls)
- 1 Serving bowls (Individual or large container)
- 1 Plastic wrap (Prevents skin forming on top)
🛒 Ingredients
Base
- ½ cup small tapioca pearls - Not instant tapioca
- 3 cups water - For soaking/cooking
- 1 can (14 oz) full-fat coconut milk - Never use light coconut milk
- ½ cup coconut cream - Adds richness
- ⅓ cup palm sugar - Or brown sugar
- ¼ teaspoon salt - Enhances flavor
- 1 teaspoon vanilla extract - Optional but aromatic
Optional Toppings
- Fresh mango slices - Traditional Thai combo
- Toasted coconut flakes - Adds crunch
- 3–4 leaves Pandan - Tie in a knot; remove before chilling
- Sweetened condensed milk - Drizzle on top
📋 Instructions
- Soak small tapioca pearls in cold water for 30 minutes, drain and rinse.
- Cook soaked tapioca pearls in boiling water until translucent, stirring.
- Add coconut milk, cream, sugar, and salt; simmer and add vanilla.
- Transfer mixture, cover with plastic wrap, and chill until thickened.
- Serve pudding with optional mango or toppings.
📝 Notes
Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes
🥗 Nutrition
Serving: 150g | Calories: 320kcal | Carbohydrates: 38g | Protein: 2g | Fat: 18g | Saturated Fat: 15g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1.5g | Sodium: 90mg | Potassium: 180mg | Fiber: 1g | Sugar: 17g | Vitamin C: 1mg | Calcium: 30mg | Iron: 1.5mg