Coconut Tapioca Pudding
Photo: Alex Farnum; Styling: Randy Mon
Yields Serves 4 Total Time 1 hr 45 mins
AuthorTim Luym
Fresh mango, papaya, and kiwi give this creamy tapioca pudding a tropical taste.

How to Make It

Step 1
1

In a medium saucepan, cook tapioca in 1 1/2 qts. boiling water until only slightly chewy to the bite, 5 to 8 minutes. Pour through a fine strainer.

Step 2
2

Meanwhile, in another medium saucepan over medium heat, warm the coconut milk, 1 cup whole milk, the sugar, and vanilla bean, pressing bean gently to loosen seeds, until steaming, 6 to 8 minutes.

Step 3
3

Stir drained tapioca into vanilla mixture. Cook, stirring often, until tapioca pearls are clear and just tender, 3 to 6 minutes.

Step 4
4

Let pudding cool, then chill, stirring occasionally, at least 1 1/4 hours. Remove vanilla bean and stir in more milk if pudding seems too thick.

Step 5
5

Spoon pudding into tall glasses. Top with toasted coconut and fresh fruit.

Step 6
6

*Find small pearl tapioca in a grocery store's baking aisle or Asian food aisle, or buy it at an Asian market. Get large-flake coconut at a natural-foods store and toast it in a 350° oven until light golden, 3 to 4 minutes.

Step 7
7

Make ahead: Chill pudding up to 1 day.

Step 8
8

Note: Nutritional analysis is per serving.

Ingredients

 1/3 cup small pearl tapioca*
 1 can (13.5 oz.) coconut milk
  About 1 cup whole milk or soy milk
 1/4 cup sugar
 1/2 vanilla bean, split lengthwise
 3/4 cup unsweetened large-flake coconut*, toasted
 1/2 cup chopped fresh fruit such as mango, papaya, or kiwi fruit

Directions

Step 1
1

In a medium saucepan, cook tapioca in 1 1/2 qts. boiling water until only slightly chewy to the bite, 5 to 8 minutes. Pour through a fine strainer.

Step 2
2

Meanwhile, in another medium saucepan over medium heat, warm the coconut milk, 1 cup whole milk, the sugar, and vanilla bean, pressing bean gently to loosen seeds, until steaming, 6 to 8 minutes.

Step 3
3

Stir drained tapioca into vanilla mixture. Cook, stirring often, until tapioca pearls are clear and just tender, 3 to 6 minutes.

Step 4
4

Let pudding cool, then chill, stirring occasionally, at least 1 1/4 hours. Remove vanilla bean and stir in more milk if pudding seems too thick.

Step 5
5

Spoon pudding into tall glasses. Top with toasted coconut and fresh fruit.

Step 6
6

*Find small pearl tapioca in a grocery store's baking aisle or Asian food aisle, or buy it at an Asian market. Get large-flake coconut at a natural-foods store and toast it in a 350° oven until light golden, 3 to 4 minutes.

Step 7
7

Make ahead: Chill pudding up to 1 day.

Step 8
8

Note: Nutritional analysis is per serving.

Coconut Tapioca Pudding