Coconut Tapioca


  • 2/3 cup quick cooking pearl tapioca
  • 2 (14 oz.) cans coconut milk
  • 1/4 tsp. salt
  • 1/2 cup white sugar
  • 1 egg
  • 1 tsp. vanilla extract


  • 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.
  • 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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