Tuesday, January 17, 2012

Coconut Tapioca Pudding

Growing up in Asia, tapioca is a very common dessert. It can also be used as a thickening agent, and you see it commonly used in gelatin style desserts. I just love it because it reminds me of when I was a kid, and it satisfies my craving for something sweet, but isn't too heavy. It's also gluten free! An added bonus!

It's simple, sweet, & delicious...it's also pink. Although it comes in a variety of pretty shades, but is naturally white in color.

Coconut Tapioca Pudding


1 12 oz. can Coconut milk

½ cup Powdered Coconut Cream

¼ cup Coconut Sugar

2 cups dry uncooked Tapioca pearls

4 cups Water (adjust as needed)


On the stovetop in a medium sized pot, bring tapioca to a boil, along with 3 cups of water. Once the tapioca boils, you will want to watch it closely, adding water as it thickens. Reduce heat to low, & stir frequently until the white centers of the tapioca are completely gone.

You will know the tapioca is fully cooked when its consistency is thick & each pearl has increased 100% in size. At this point, you will add the coconut cream to the coconut milk & whisk together in a small bowl. Add the sugar to this mixture, and then add all three to the cooked tapioca. Mix gently, & serve.


  1. Of course I am in love with the pink color! What an interesting little recipe!

  2. This is very pretty. The color is tempting :)

  3. Love this recipe..... growing up in an Asian household this is certainly something I would eat when I was little. Great post.