Coconut Tapioca Pudding
Indulge in a creamy and satisfying dessert with a unique chewy texture from tapioca pearls, enhanced by the rich flavor of coconut milk.
Ingredients
Main Ingredients
- ½ cup Small Tapioca Pearls Rinse thoroughly before cooking to eliminate excess starch.
- 1 can Full-fat Coconut Milk This creaminess brings tropical flavor and richness.
- 1 cup Whole Milk Balances the richness of coconut milk.
- ½ cup Granulated Sugar Adjust to taste for sweetness.
- ¼ tsp Fine Sea Salt Enhances sweetness and balances flavors.
- 1 tsp Pure Vanilla Extract Infuses an aromatic essence.
- ½ tsp Coconut Extract Optional, enhances the coconut flavor.
- ¼ cup Palm Sugar Adds a richer sweetness.
- ½ tsp Pandan Extract Optional, gives an authentic Thai flair.
Instructions
Preparation
- Rinse the tapioca pearls thoroughly in cold water.
- Bring a pot of water to a rolling boil and add the rinsed tapioca pearls. Cook until translucent, around 10-15 minutes, stirring occasionally.
Cooking
- In a medium saucepan, simmer a mixture of coconut milk and whole milk over low heat. Add granulated sugar and a pinch of sea salt, stirring until well-combined and just starting to bubble.
- Stir in the vanilla extract and adjust sweetness to your liking.
Serving
- Serve the pudding warm or chilled, topped with fresh fruit, toasted coconut flakes, or a drizzle of syrup.
Notes
For a lighter option, substitute full-fat coconut milk with a coconut milk beverage and use a sugar substitute. It can be stored in the fridge for 3-4 days or frozen in airtight containers.