Tapioca pudding with tender coconut

    35 mins

    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.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    1 person made this

    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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    Reviews in English (1)


    Quick, easy, and yummy even without the unsweetened shredded coconut which I couldn't find at the store. The tapioca, surprisingly, was cooked in roughly five minutes or so, not 25-30 minutes. Yeah! I would have liked it better with only 3/4 cup of sugar, but you decide. I also put in the whole can of coconut cream, but one cup probably would have been fine. I added a beaten egg when the tapioca was still slightly hot because I wanted to make sure the pudding would be thick enough. I also added 1 teaspoon vanilla.  -  16 Jul 2016  (Review from Allrecipes US | Canada)