Reviewed: Apr. 3, 2012

This was great! I usually try to skimp on sugar, but I wouldn't recommend it on this one. The batch I made was 4 stars but I think if I had added more sugar it would have been 5.

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Reviewer:

RosesAreRed

Reviewed: Jan. 4, 2012

I used coconut milk beverage because I didn't have any canned coconut milk left. I used the vanilla kind which is already sweet so I cut back the sugar to 1/3c. I also added in a little coconut extract at the end because I'm a coconut junkie. Slightly more gelatinous than regular tapioca, but the flavor was amazing!

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Reviewer:

ReelLove

Cooking Level: Expert

Living In: Delta Junction, Alaska, USA

Reviewed: Jun. 3, 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.

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Reviewer:

mis7up

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Cooking Level: Intermediate

Home Town: Burkburnett, Texas, USA

Living In: Cave Junction, Oregon, USA

Reviewed: Jun. 1, 2011

Super yummy! =D

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Reviewer:

Reviewed: May 18, 2011

My whole family absolutely loved this. The egg made it nice an creamy and the coconut flavor was not overwhelming. This is sure to become a family favorite. I didn't have quick cooking tapioca pearls so they were a bit firm but I'll know better and soak them next time. My family didn't even notice. They were too busy licking their bowls.

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Reviewer:

Maren

Reviewed: Nov. 9, 2010

Yummy! tapioca is one of my favorite desserts and coconut makes everything better! I didn't use the egg, just cooked it a little longer and it got nice and thick. It was good warm and cold.

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Reviewer:

Jadalynn

Reviewed: Jul. 15, 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!

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Reviewer:

marcia

Cooking Level: Expert

Living In: Governador Valadares, Minas Gerais, Brazil

Reviewed: May 10, 2010

I like to follow the recipe down to the "T" at first. Great tasting pudding. Next time I will hold the egg. Also, I might add 1/4 cup of regular milk to allow tapioca to cook thoroughly. Otherwise it was great. Be ready for some additional crunches to work off the high calories and fat. Worth it!

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Reviewer:

usmcdino

Cooking Level: Intermediate

Home Town: Hobe Sound, Florida, USA

Living In: Murfreesboro, Tennessee, USA

Reviewed: Mar. 23, 2010

This was VERY good! It is very similar to a dessert at the local Thai restaurant. They use sticky rice instead of tapioca. The restaurant's version has a bit more liquid in it as well it is sweeter. I chopped up mango over the top. Yum!!

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Reviewer:

zoesmom

Cooking Level: Expert

Home Town: Stillwater, Oklahoma, USA

Living In: Deridder, Louisiana, USA

Reviewed: Jan. 24, 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.

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