Tapioca pudding with tender coconut

Tapioca pudding with tender coconut


1 person made this

About this recipe: Tapioca pearls are a nice hearty alternative to glutinous rice in desserts. This recipe uses small tapioca pearls and tender coconut to make a lovely refreshing dessert.

Wiley Bangkok (Krung Thep Maha Nakhon), Thailand

Serves: 4 

  • 1 litre (4 cups) water
  • 180g small tapioca pearls
  • 200g sugar
  • 80g tender young coconut flesh, shredded
  • 250ml (1 cup) coconut cream
  • 1 teaspoon salt

Prep:5min  ›  Cook:30min  ›  Ready in:35min 

  1. Bring the water to a boil and add the tapioca pearls. Cook the tapioca until the pearls become translucent.
  2. Add the sugar and the coconut flesh. Mix everything well and bring to a boil. Remove from the heat.
  3. Separately, heat the coconut cream and salt together but do not boil. Remove from the heat.
  4. To serve, divide the tapioca into individual bowls. Top the tapioca with 1-2 tablespoons of the coconut cream and serve.

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