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Coconut Tapioca Pudding

Here's how you make Coconut Tapioca Pudding
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  • Servings: 5
  • Prep: 50m
  • Cook: 40m
    • The following recipe serves 5 people.

Ingredients

The ingredients are:
  • 78 grams pearl tapioca (small tapioca, 1/3 cup)
  • 480 grams coconut milk (2 cups)
  • 1/2 cup milk
  • 1 egg yolk
  • 1/3 cup granulated sugar (I used a little less)
  • 1/4 teaspoon salt (table salt)
  • 1/2 teaspoon vanilla paste/extract
  • 1 mango fruit (diced, optional)
  • 1/4 cup shredded coconut (toasted, optional)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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

We hope you enjoy this recipe!

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