Coconut Tapioca Pudding (Pudding Waini)
The Quirky Foodster Team
Ingredients
- Small tapioca pearls — 1 cup (150 g / 5 oz)
- Coconut milk — 3 cups (720 ml / 24 fl oz)
- Sugar — 1/2 cup (100 g / 3.5 oz)
- Of salt — pinch
- Vanilla extract — 1/2 tsp
Method
- Soak the tapioca pearls in water for 30 minutes, then drain.
- Combine the coconut milk, sugar and salt in a saucepan and bring to a gentle simmer.
- Add the soaked tapioca and cook over low heat, stirring frequently, for 15–20 minutes until the pearls turn translucent and the mixture thickens.
- Stir in the vanilla extract.
- Serve warm or chilled.
Introduction: A creamy, lightly sweetened pudding made from tapioca pearls cooked in coconut milk, a comforting dessert enjoyed island-wide.
Cultural Background: With coconut central to Micronesian cooking, this simple pudding turns tapioca starch, another common regional staple, into a beloved sweet treat for family gatherings.
Tips: Stir frequently to prevent the tapioca from sticking to the bottom of the pan. Soaking the tapioca beforehand helps it cook more evenly.
Variations: Add diced mango or banana for extra fruitiness. Top with toasted coconut flakes for texture.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop with a splash of coconut milk, stirring, or serve chilled.
Nutrition: Per serving (approx.): 260 kcal, 2 g protein, 12 g fat, 38 g carbohydrate.
FAQs:
Q: Can I use large tapioca pearls?
A: Small pearls cook faster and give a smoother pudding; large
Q: Is this pudding served hot or cold?
A: It can be enjoyed either way, depending on preference.
- Small tapioca pearls — 1 cup (150 g / 5 oz)
- Coconut milk — 3 cups (720 ml / 24 fl oz)
- Sugar — 1/2 cup (100 g / 3.5 oz)
- Of salt — pinch
- Vanilla extract — 1/2 tsp
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