Coconut Tapioca Pudding Recipe
Sweet tapioca pudding made with coconut milk, served chilled.
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Ingredients
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Pudding Base
For Serving
Method
Preparing the Pudding
Soak the Tapioca Pearls
In a medium bowl, soak the tapioca pearls in 1 cup of water for about 30 minutes to soften them.
Boil Water
In a large saucepan, bring 3 cups of water to a boil over medium heat.
Add Tapioca Pearls
Once the water is boiling, drain the soaked tapioca pearls and add them to the boiling water. Cook for about 10-15 minutes, stirring frequently, until the pearls become translucent.
Combine with Coconut Milk
Reduce the heat to low and add the coconut milk, sugar, and salt to the tapioca. Stir well to combine.
Simmer
Let the mixture simmer for an additional 5-10 minutes, stirring occasionally, until thickened.
Add Vanilla
Remove from heat and stir in the vanilla extract. Let the pudding cool to room temperature.
Chilling and Serving
Chill the Pudding
Cover the pudding and refrigerate for at least 2 hours or until completely chilled.
Prepare for Serving
Before serving, stir the pudding to mix it again. Serve chilled in bowls topped with shredded coconut and fresh mango or your choice of fruit.
