Coconut Tapioca Pudding
The Quirky Foodster Team
Ingredients
- Small tapioca pearls — 100 g (1/2 cup)
- Water — 500 ml (2 cups)
- Coconut milk — 400 ml (1 3/4 cups)
- Sugar — 80 g (1/3 cup plus 1 tbsp)
- Salt — 1/4 tsp
- Toasted grated coconut, to garnish (optional)
Method
- Rinse the tapioca pearls under cold water.
- Combine the tapioca and water in a medium saucepan and bring to a gentle boil.
- Reduce heat and simmer, stirring frequently, for 15-20 minutes, until the tapioca pearls turn translucent.
- Add the coconut milk, sugar and salt, and continue simmering for a further 8-10 minutes, stirring occasionally, until the pudding thickens to a creamy consistency.
- Remove from heat and let cool slightly; the pudding will continue to thicken as it cools.
- Serve warm or chilled, garnished with toasted grated coconut if using.
Introduction: This creamy, comforting pudding made from tapioca pearls cooked slowly in coconut milk is a beloved dessert across Vanuatu, reflecting the widespread use of cassava-derived tapioca and coconut throughout Pacific Island cooking.
Cultural Background: This creamy, comforting pudding made from tapioca pearls cooked slowly in coconut milk is a beloved dessert across Vanuatu, reflecting the widespread use of cassava-derived tapioca and coconut throughout Pacific Island cooking.
Tips: Stir frequently while cooking to prevent the tapioca from sticking or clumping. The pudding will thicken further as it cools, so don't overcook if serving warm and slightly looser. Toasting the coconut garnish briefly in a dry pan brings out extra flavour.
Variations: Add a few pieces of diced mango or banana for a fruity variation. Add a pinch of ground cardamom for a warm spiced note. Serve with a drizzle of extra coconut cream on top. Naturally vegan as written; no conversion needed.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop with a splash of extra coconut milk or water, stirring until smooth.
FAQs:
Q: Can I use large tapioca pearls instead of small?
A: Small pearls cook faster and give a smoother pudding texture; large pearls (like those used in bubble tea) require a much longer cooking time and different technique.
Q: Can I make this pudding ahead of time?
A: Yes, it keeps well in the refrigerator for a few days; add a splash of extra liquid when reheating, as it thickens further when chilled.
Q: Is this pudding very sweet?
A: It has a moderate sweetness that can be adjusted to taste by increasing or decreasing the added sugar.
- Small tapioca pearls — 100 g (1/2 cup)
- Water — 500 ml (2 cups)
- Coconut milk — 400 ml (1 3/4 cups)
- Sugar — 80 g (1/3 cup plus 1 tbsp)
- Salt — 1/4 tsp
- Toasted grated coconut, to garnish (optional)
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