Coconut Tapioca Pudding

This delightful, healthy desert was inspired by a Thai cooking class I took at a yoga center. It can be made as rich or light as you wish, depending on whether you use coconut cream or light coconut milk. Almost any fresh or dry fruit can be used (slightly tangy or tropical fruits like apples, peaches or mangoes are my favorites). It can be served warm or chilled; keeps nicely for several days in the refrigerator. You can purchase tapioca for about $1/lb in Asian stores.

½ cup tapioca pearls (small or medium)
½ can (about a cup) coconut milk
3 Tbsp brown sugar or maple syrup
1-2 cups of chopped fruit

In a heavy-bottomed pan, soak tapioca in 2 cups water (1:4 ratio) for about 30 minutes. Bring to a gentle simmer and cook 5-10 minutes (until soft and translucent) before adding the other ingredients. If you are using some very soft, juicy fruit like plum or peach, you may wish to wait to add it at the table. On the other hand dried or hard fruit like apples will be better if allowed to soften by adding directly to the pudding along with the coconut. Once you add the coconut milk do not allow to boil (this may curdle the coconut). Turn off heat and let rest covered for 10 minutes. Serve warm or chilled; drizzled with a bit of syrup if you have a sweet tooth.


  1. I love this pudding, and I don't even like tapioca. Only thing is, don't skip the initial soaking step (in cold water) or else you won't get nice round pearls!



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