Dessert: United States – Coconut Tapioca Pudding

Serving Size: 4

Approximate Time

Prep 5 min

Cook 18 min

Additional 2 hrs

Total 2 hrs 20 min

Ingredients

- 1/2 cup (85 g) small pearl tapioca
- 1 2/3 cups (400 ml) full-fat coconut milk
- 1 cup (240 ml) water
- 1/3 cup (67 g) granulated sugar
- 1/8 tsp (0.5 g) salt
- 1 tsp (5 ml) vanilla extract or pandan extract
- 1 cup (150 g) mixed berries (blueberries, blackberries, raspberries), fresh or thawed frozen, for serving
- Optional: 2 tbsp (30 g) toasted shredded coconut for garnish

Instructions

1. Combine tapioca and water in a medium saucepan and let sit 10–15 minutes to hydrate.
2. Add the coconut milk, sugar, and salt to the saucepan and bring to a gentle simmer over medium heat, stirring frequently so pearls don’t stick.
3. Reduce heat to low and cook, stirring often, until tapioca pearls turn translucent and the mixture thickens, about 12–18 minutes. If mixture becomes too thick, stir in up to 2 tbsp (30 ml) water.
4. Remove from heat and stir in vanilla or pandan extract. Let the pudding cool to warm, then cover and refrigerate until thoroughly chilled, at least 2 hours.
5. To serve, spoon pudding into bowls and top each with about 1/4 cup (37 g) mixed berries; sprinkle optional toasted shredded coconut over the berries.