“Tapioca pearls are a nice hearty alternative to glutinous rice in desserts. This recipe uses small tapioca pearls and tender coconut to make a lovely and refreshing dessert.” - by wiley
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Bring the water to a boil in a large pot; add the tapioca pearls and cook until translucent, 25 to 30 minutes. Stir the sugar and coconut into the tapioca and return the mixture to a boil; remove immediately from heat. Divide into 4 small bowls.
- Stir the coconut cream and salt together in a small saucepan over medium-lot heat; cook until warm but do not boil, 5 to 10 minutes. Remove from heat. Spoon 1 to 2 tablespoons of the mixture over each serving of the tapioca pudding.
Nutrition
Amount Per Serving (4 total)
- Calories
- 631 cal
- 32%
- Fat
- 18.8 g
- 29%
- Carbs
- 117.7 g
- 38%
Based on a 2,000 calorie diet
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