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Coconut Tapioca Pudding

Coconut Tapioca Pudding

  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    35 m
Jennifer

Jennifer

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

Directions

  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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Reviews

Sheila Olson
63

Sheila Olson

3/4/2009

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

Márcia
39

Márcia

7/16/2010

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!

rahime
37

rahime

10/23/2008

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!

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