Coconut Tapioca Pudding recipe

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Ingredients

⅔ cup quick cooking pearl tapioca
2 (14 ounce) cans coconut milk
¼ teaspoon salt
½ cup white sugar
1 egg
1 teaspoon vanilla extract

Nutrition Info

297.3 calories
carbohydrate: 26.6 g
cholesterol: 23.3 mg
fat: 21.5 g
fiber: 1.2 g
protein: 2.8 g
saturatedFat: 18.7 g
servingSize: -
sodium: 94.3 mg
sugar: 13 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring the tapioca, coconut milk, and salt to a boil in a saucepan over medium-high heat, stirring constantly. Reduce heat to medium-low, and simmer for 5 minutes. Stir in the sugar until dissolved.

  2. Beat the egg in a bowl until smooth. Whisk in about 1/2 cup of the hot tapioca mixture, 1 tablespoon at a time, then scrape the egg mixture into the simmering pudding, and stir. Simmer gently until thickened, 3 to 5 minutes, then remove from the heat and allow to cool for 10 minutes before stirring in the vanilla extract. Serve either warm or chilled.

Recipe Yield

1 quart

Recipe Note

I have always loved tapioca pudding and coconut, so this dish is perfect for me! One time, for a 'Southeast Asian Cuisine Night,' I served this as dessert alongside pho, spring rolls, and steamed dumplings. For a Southeast Asian touch, top the pudding with chopped mango or chopped peanuts.

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