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Coconut Tapioca Pudding

James Carrier
Yield 8 servings
The mix of salty and sweet in this tapioca pudding with coconut is typical of many Thai dessert recipes. For an authentic taste, add up to 1/4 teaspoon more salt to the tapioca base and corn. You can make the pudding up to 1 day ahead; cover and chill.


  • 1 cup pearl tapioca (1/16 to 1/8 in.) or quick-cooking tapioca
  • 1 cup sugar
  • 1 1/3 cups canned coconut milk
  • 1 teaspoon salt (see notes)
  • 1/2 cup fresh corn kernels or chopped peeled fresh or canned water chestnuts (optional)
  • 2 tablespoons cornstarch
  • Sliced strawberries

Nutrition Information

  • calories 248
  • caloriesfromfat 29 %
  • protein 0.8 g
  • fat 8 g
  • satfat 7.2 g
  • carbohydrate 46 g
  • fiber 0.0 g
  • sodium 387 mg
  • cholesterol 0.0 mg

How to Make It

  1. In a 3- to 4-quart nonstick pan over high heat, bring 4 cups (3 3/4 cups if using quick-cooking tapioca) water to a boil. Gradually stir in tapioca; reduce heat and simmer, stirring often, until transparent, 15 to 30 minutes for pearl (5 to 8 minutes for quick-cooking). Mixture will be very thick.

  2. Add 3/4 cup sugar, 1/3 cup coconut milk, and 1/2 teaspoon salt. Stir occasionally until sugar is dissolved, 2 to 3 minutes. Stir in corn, if using. Spoon into eight small bowls or ramekins (1/2 to 3/4 cup each).

  3. In a 1- to 2-quart pan, mix remaining 1/4 cup sugar and the cornstarch. Add remaining 1 cup coconut milk, 1/2 cup water, and remaining 1/2 teaspoon salt. Stir over high heat until mixture is boiling, 3 to 4 minutes. Spoon equally over puddings and spread to cover tops. Chill until cool, about 30 minutes, then cover and chill until cold, about 2 hours. Just before serving, garnish with strawberries.