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Coconut Tapioca Pudding

Coconut Tapioca Pudding


"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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35 m servings 297 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 297 kcal
  • 15%
  • Fat:
  • 21.5 g
  • 33%
  • Carbs:
  • 26.6g
  • 9%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 94 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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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Read all reviews 36
  1. 48 Ratings

Most helpful positive review

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

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 ...

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Most positive
Least positive

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

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!

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!

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 co...

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 s...

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!

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

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 pea...

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...

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