Coconut Tapioca Pudding

• 1 cup tapioca pearls
• 4 cups unsweetened coconut milk
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 teaspoon coconut extract (optional)
• Toasted coconut flakes for garnish

Steps

1. 1 Rinse tapioca pearls under cold water and drain.
2. 2 In a medium saucepan, combine tapioca pearls, coconut milk, and sugar.
3. 3 Bring to a gentle boil over medium heat, stirring occasionally.
4. 4 Reduce heat to low and simmer for 15-20 minutes, stirring frequently, until tapioca is translucent and pudding thickens.
5. 5 Remove from heat and stir in vanilla extract, salt, and coconut extract if using.
6. 6 Pour into serving dishes and refrigerate for at least 2 hours or until chilled.
7. 7 Garnish with toasted coconut flakes before serving.

Nutrition

Tips

• For a richer flavor, use full-fat coconut milk.
• If you prefer a less sweet pudding, reduce the sugar to 1/3 cup.
• Shake the coconut milk can well before opening to ensure it's well mixed.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or enjoy chilled.

Serving Suggestions

• Serve with a sprinkle of cinnamon for an extra flavor kick.
• Pair with fresh mango slices for a tropical treat.

FAQ