I like cutting it with milk, but had to restart a new batch of tapioca pearls to almost double the recipe to bulk up the pudding. I would say the timing to cook the tapioca was under. Other recipes don't add the milk portion; just the can of coconut milk, and cook tapioca for 12 minutes to soften and expand.
Coconut Tapioca Pudding
Photo: Alex Farnum; Styling: Randy Mon
More From Sunset
1 Hour, 45 Minutes
Amount per serving
- Calories: 412
- Calories from fat: 66%
- Protein: 4.9g
- Fat: 30g
- Saturated fat: 26g
- Carbohydrate: 36g
- Fiber: 1g
- Sodium: 107mg
- Cholesterol: 8.5mg
- 1/3 cup small pearl tapioca*
- 1 can (13.5 oz.) coconut milk
- About 1 cup whole milk or soy milk
- 1/4 cup sugar
- 1/2 vanilla bean, split lengthwise
- 3/4 cup unsweetened large-flake coconut*, toasted
- 1/2 cup chopped fresh fruit such as mango, papaya, or kiwi fruit
- 1. In a medium saucepan, cook tapioca in 1 1/2 qts. boiling water until only slightly chewy to the bite, 5 to 8 minutes. Pour through a fine strainer.
- 2. Meanwhile, in another medium saucepan over medium heat, warm the coconut milk, 1 cup whole milk, the sugar, and vanilla bean, pressing bean gently to loosen seeds, until steaming, 6 to 8 minutes.
- 3. Stir drained tapioca into vanilla mixture. Cook, stirring often, until tapioca pearls are clear and just tender, 3 to 6 minutes.
- 4. Let pudding cool, then chill, stirring occasionally, at least 1 1/4 hours. Remove vanilla bean and stir in more milk if pudding seems too thick.
- 5. Spoon pudding into tall glasses. Top with toasted coconut and fresh fruit.
- *Find small pearl tapioca in a grocery store's baking aisle or Asian food aisle, or buy it at an Asian market. Get large-flake coconut at a natural-foods store and toast it in a 350° oven until light golden, 3 to 4 minutes.
- Make ahead: Chill pudding up to 1 day.
- Note: Nutritional analysis is per serving.
Note: To add an over-the-top coconut note to this luscious dessert, chill it overnight to thicken, then thin it as chef Tim Luym does--with the water inside a fresh young coconut, sold at Asian markets. He also serves the pudding topped with vivid purple yam, but we've opted for easier-to-find fresh fruit.
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