Weekend recipe: Coconut tapioca pudding

Ladies have you tried tapioca pudding?

I often order it for a desert when eating out but have never tried to make it at home. This morning I got a small pack of tapioca peals in local grocery store. Usually you can find it in Asian or international food section of the supermarket.

It took me in total about half an hour to prepare and cook it, it’s super easy and delicious. I adore all deserts (and cosmetics) with coconut so I added coconut milk to this recipe as well. On top of tapioca pudding you can add different fresh fruit to taste, this time I added mango pieces and toasted shredded coconut. In restaurants I also got it (and loved it) with different berries – raspberries or blueberries.


115g/4oz ‘seed’ tapioca or Asian ‘pearl’ tapioca
2 cups of water
1/8 tsp. salt
1 can coconut milk
1 small tea spoon of vanilla extract
Optional: toasted shredded coconut, berries or slides of mango, table syrup or maple syrup to serve.



Cover the tapioca with 2 cups of water for 15 minutes, or until granules expand slightly. Avoid over-soaking, or the tapioca will not be able to hold its shape. Pour off excess water.

Bring the tapioca, coconut milk, and a pinch of 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 (I used Agava syrup as I don’t use white sugar).

Beat the egg in a bowl until smooth. Whisk in about 1/2 cup of the hot tapioca mixture (I use the cream whisk), 1 tablespoon at a time, then add the egg mixture to pudding and stir. Simmer gently about 5 minutes until thickened, then remove from the heat and allow to cool for at least ten minutes before stirring in the vanilla extract. Serve either warm or chilled.

Katarina Štimac, fashion blog – LaKatwalk

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