Coconut Tapioca Pudding

5
Servings
50m
Prep Time
40m
Cook Time
1h 30m
Ready In


"After coming back from Singapore my DD asked if I could make this dessert. I found this recipe on a site Smitten Kitten and changed it just a little, using both coconut milk and regular milk. I topped it with a thin layer of mango jelly, fresh diced mango's and some shredded coconut. She just loved it. This pudding set on the firmer side which DD preferred, but if you need a more runny and softer pudding you may need to increase the milk a little. The servings will depend on how large your servings glasses are, but I got 4 larger glasses half filled. Note Refrigeration time not listed in cook time."

Original recipe yields 5 servings
OK

Nutritional

  • Serving Size: 1 (238 g)
  • Calories 441.8
  • Total Fat - 33.3 g
  • Saturated Fat - 28.1 g
  • Cholesterol - 49.7 mg
  • Sodium - 227.4 mg
  • Total Carbohydrate - 36 g
  • Dietary Fiber - 3.8 g
  • Sugars - 30.9 g
  • Protein - 5.3 g
  • Calcium - 79.3 mg
  • Iron - 2.3 mg
  • Vitamin C - 18.6 mg
  • Thiamin - 0.1 mg

Step 1

In a medium saucepan, soak the tapioca in the two milks combined for 30 minutes. After 30 minutes stir the tapioca lightly to separate any lumps and whisk in egg yolk, sugar, salt.

Step 2

Place saucepan over medium heat until mixture comes to a simmer, then reduce it to very low heat so it’s just on a slow simmer (barely bubbling), and cook it until the mixture thickens, about 15-20 minutes, stirring frequently.

Step 3

Remove from heat and add vanilla paste or extract.

Step 4

The pudding should be the thickness of a gravy but will firm up when placed in the fridge.

Step 5

Pour puddings in to glasses or cups and place into fridge until set app 5-7 hours.

Step 6

Top your puddings with diced mango and a sprinkle of toasted shredded coconut to serve

Tips & Variations


No special items needed.

Related

Mikekey

Really nice change from the usual vanilla tapioca. The coconut milk gives it a subtle coconut flavor. I skipped the mango, and topped with whipped cream and toasted coconut.

review by:
(5 Feb 2018)

Felix4067

This was really easy, and VERY tasty! I did find I only had to cook and stir for a total of 20 minutes from a cold stove rather than bringing to a simmer and then cooking since it was already getting thick and the tapioca was soft. I opted to top with blackberries, raspberries, and sugared mint leaves.

review by:
(24 Nov 2016)