Coconut Tapioca Pudding Recipe -
Coconut Tapioca Pudding Recipe
  • READY IN 35 mins

Coconut Tapioca Pudding

Recipe by  

"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 Edit and Save

Original recipe makes 1 quart Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    35 mins


  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 More Reviews

Most Helpful Positive Review
Mar 04, 2009

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

Most Helpful Critical Review
Jun 21, 2013

I followed the recipe, including the egg (which didn't appear to help or hinder). The consistency right from the start is like wallpaper paste! Looks more like oatmeal than pudding. Although I LOVE warm tapioca, I did not like this warm at all. It was at least palatable at room temperature. I'm not sure what it would take to make it better. I thought the coconut milk would be a nice alternative to dairy and add flavor but I couldn't detect ANY coconut flavor whatsoever. Very disappointing. :(


39 Ratings

Jul 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!

Oct 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!

Jun 04, 2011

OH...MY...GOSH!! How delightful. How inviting. Just utterly delicious. The last time I ever made tapioca, it had been more then 5 or 6 years. I had bought some coconut milk for something..but couldn't remeber what for. So I came across this recipe and to my delight...this was. I did replace the sugar with a sub and it still worked out well. This made me happy happy as we at it hot. Eating it cold the next day. Not wise....I refrigerated the leftover portion from a double and well, that didn't go over well, trying to get it out of the bowl the next day. Note to all. Don't double the batch for leftovers. It gels so bad, it's like Jello, it won't spoon to dish out easily at all and the texture is not pleasing. I'll make this again. But only 1 batch and not 2. We won't keep the leftovers on this dish due to what happens when you refrigerate it. For a hot instant pudding, this is it all the way. For a pudding to make and eat when cold....not so much.

Jan 25, 2010

I really enjoyed this recipe and so did the rest of my family I made the addition of some toasted coconut, cinnamon, and nutmeg. In response to this recipe becoming grainy when refrigerated, I stored this in the fridge for two days and had no issue with it changing texture.

Sep 08, 2008

this recipe would be better without the egg in it..I could taste the egg in my pudding..which was..ugh..but otherwise, it would be a great dessert! i will made one without the egg next time!

Jan 06, 2010

Absolutely amazing! Warm and creamy with just the right amount of sweetness. I followed the recipe exactly. I will definitely be making this again!


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  • Calories
  • 297 kcal
  • 15%
  • Carbohydrates
  • 26.6 g
  • 9%
  • Cholesterol
  • 23 mg
  • 8%
  • Fat
  • 21.5 g
  • 33%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 2.8 g
  • 6%
  • Sodium
  • 94 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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