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.

Recipe Summary

prep:
10 mins
cook:
15 mins
additional:
10 mins
total:
35 mins
Servings:
8
Yield:
1 quart
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

297 calories; protein 2.8g 6% DV; carbohydrates 26.6g 9% DV; fat 21.5g 33% DV; cholesterol 23.3mg 8% DV; sodium 94.3mg 4% DV. Full Nutrition

Reviews (39)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/04/2009
This is a great recipe. I used pearl tapioca not quick cooking and just soaked it longer and cooked it longer. Read More
(68)

Most helpful critical review

Rating: 1 stars
06/21/2013
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 I LOVE warm tapioca I did not like this warm at all. It was at least palatable at room temperature. I'm not sure what it would take to make it better. I thought the coconut milk would be a nice alternative to dairy and add flavor but I couldn't detect ANY coconut flavor whatsoever. Very disappointing.:( Read More
(3)
54 Ratings
  • 5 star values: 35
  • 4 star values: 13
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
03/04/2009
This is a great recipe. I used pearl tapioca not quick cooking and just soaked it longer and cooked it longer. Read More
(68)
Rating: 5 stars
07/16/2010
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! Read More
(46)
Rating: 4 stars
10/24/2008
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! Read More
(41)
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Rating: 4 stars
06/04/2011
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. Read More
(21)
Rating: 5 stars
01/25/2010
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. Read More
(18)
Rating: 4 stars
09/08/2008
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! Read More
(15)
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Rating: 5 stars
01/06/2010
Absolutely amazing! Warm and creamy with just the right amount of sweetness. I followed the recipe exactly. I will definitely be making this again! Read More
(12)
Rating: 5 stars
10/01/2009
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 pearls. Will make this one again for sure. Thanx for sharing!! Read More
(10)
Rating: 5 stars
10/14/2009
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 I did not have 2 cans of coconut milk so I filled the can with milk and used that. It was perfect and I will make this again! Thanks for the recipe. Read More
(9)
Rating: 1 stars
06/21/2013
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 I LOVE warm tapioca I did not like this warm at all. It was at least palatable at room temperature. I'm not sure what it would take to make it better. I thought the coconut milk would be a nice alternative to dairy and add flavor but I couldn't detect ANY coconut flavor whatsoever. Very disappointing.:( Read More
(3)