Reviewed: Nov. 30, 2009

Great warm, not so good once it cooled. I agree with the reviewer that said it was chalky.

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NYJEN

Cooking Level: Expert

Home Town: New Rochelle, New York, USA

Living In: Saugerties, New York, USA

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Reviewed: Nov. 23, 2009

I made this because I was looking for a quick dessert. I cooked it a little longer then the recipe said and it was pretty good. Everyone loved it. I put in some cinnamon and nutmeg too, which turned out well.

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kzakimi

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Reviewed: Oct. 13, 2009

This is a fabulous recipe! I love tapioca and coconut but had never tried them together! I loved it! I changed the original recipe by not adding the egg. It was thick enough without it. Also, I did not have 2 cans of coconut milk so I filled the can with milk and used that. It was perfect and I will make this again! Thanks for the recipe.

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C. Briggs

Cooking Level: Intermediate

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Reviewed: Sep. 30, 2009

This recipe was so simple and so yummy. I only had one tin of coconut milk, but added water to make up the quantity of 'coconut milk' to 2 tins. I used the small lime green coloured tapioca pearls. Will make this one again for sure. Thanx for sharing!!

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foodlover

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Reviewed: Sep. 30, 2009

This recipe is awesome warm. Since this is how we like it, It was all eaten. I did save a bite worth to put in the fridge to see if other posters reviews of it becoming chalky was correct. I just pulled it out and sure enough, it was chalky. So bottom line, if you like it warm, you will like this recipe. If you don't and want it chilled, don't try this recipe.

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Diane Laney

Cooking Level: Expert

Living In: American Fork, Utah, USA

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Reviewed: Jul. 21, 2009

While warm, this pudding was really creamy and very rich. Once it cooled, it became chalky. Probably won't make again.

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Crystal Dawn

Cooking Level: Expert

Living In: Lacey, Washington, USA

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Reviewed: Jul. 4, 2009

Most awesome! Added a bit more sugar for us southern types. Thanks Jennifer. :)

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mojomuppet

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Reviewed: Jun. 12, 2009

thank you so much! i loved it, so simple

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crazycook

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Reviewed: May 5, 2009

This recipe was delicious. I topped it with some toasted coconut for some extra flavor. I personally like not to sweet desserts, but compared to traditional tapioca this is not nearly as sweet and some may want to add an additional 1/4 cup sugar.

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tigger22bc

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Reviewed: Mar. 3, 2009

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

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cilantro8

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Reviewed: Jan. 18, 2009

Very easy to make and very tasty as well! I added 1/3 C of unsweetened coconut and 1/2 C raisins to my last batch.

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Wilbur Goltermann

Cooking Level: Intermediate

Home Town: Somers, New York, USA

Living In: Denver, Colorado, USA

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Reviewed: 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!

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rahime

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Reviewed: Sep. 8, 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!

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