Coconut Tapioca Pudding

Coconut Tapioca Pudding

Jennifer 3

"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."


35 m servings 297 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 297 kcal
  • 15%
  • Fat:
  • 21.5 g
  • 33%
  • Carbs:
  • 26.6g
  • 9%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 94 mg
  • 4%

Based on a 2,000 calorie diet

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  • Prep

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  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.
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  1. 39 Ratings


This is a great recipe. I used pearl tapioca not quick cooking and just soaked it longer and cooked it longer.

Tapioca Pudding is a Brazilian traditional dessert. We like to use condensad milk instead of sugar. and always in the top of it, grated fresh coconut or no sugar add dry coconut. Really good!

I made this without the egg - simply because by that point it seemed thick enough that it didn't really need it - and stirred in chopped mango. It was awesome!

OH...MY...GOSH!! How delightful. How inviting. Just utterly delicious. The last time I ever made tapioca, it had been more then 5 or 6 years. I had bought some coconut milk for something..but co...

I really enjoyed this recipe and so did the rest of my family I made the addition of some toasted coconut, cinnamon, and nutmeg. In response to this recipe becoming grainy when refrigerated, I s...

this recipe would be better without the egg in it..I could taste the egg in my pudding..which was..ugh..but otherwise, it would be a great dessert! i will made one without the egg next time!

Absolutely amazing! Warm and creamy with just the right amount of sweetness. I followed the recipe exactly. I will definitely be making this again!

This recipe was so simple and so yummy. I only had one tin of coconut milk, but added water to make up the quantity of 'coconut milk' to 2 tins. I used the small lime green coloured tapioca pea...

This is a fabulous recipe! I love tapioca and coconut but had never tried them together! I loved it! I changed the original recipe by not adding the egg. It was thick enough without it. Also...