Tapioca Pudding with Tender Coconut

wiley

"Tapioca pearls are a nice hearty alternative to glutinous rice in desserts. This recipe uses small tapioca pearls and tender coconut to make a lovely and refreshing dessert."
Added to shopping list. Go to shopping list.

Ingredients

35 m servings 564 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 564 kcal
  • 28%
  • Fat:
  • 27.5 g
  • 42%
  • Carbs:
  • 82.3g
  • 27%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 595 mg
  • 24%

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.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Bring the water to a boil in a large pot; add the tapioca pearls and cook until translucent, 25 to 30 minutes. Stir the sugar and coconut into the tapioca and return the mixture to a boil; remove immediately from heat. Divide into 4 small bowls.
  2. Stir the coconut cream and salt together in a small saucepan over medium-lot heat; cook until warm but do not boil, 5 to 10 minutes. Remove from heat. Spoon 1 to 2 tablespoons of the mixture over each serving of the tapioca pudding.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 1
Most helpful
Most positive
Least positive
Newest

Quick, easy, and yummy even without the unsweetened shredded coconut which I couldn't find at the store. The tapioca, surprisingly, was cooked in roughly five minutes or so, not 25-30 minutes. ...

Other stories that may interest you