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Coconut Tapioca Pudding
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This creamy tapioca pudding has a lightly spiced coconut-vanilla flavor. Eat plain or toss with some tropical fruits or berries.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1/3 cup sugar
1/3 cup quick cooking tapioca
2 cups milk
1/2 cup coconut milk
1 egg, beaten
2 cardamom pods, just slightly crushed (optional)
1 teaspoon vanilla extract
directions
Combine the sugar, tapioca, milk, coconut milk, egg, and cardamom (if desired) in a saucepan. Whisk well and let the mixture stand for 5 minutes.
Place the saucepan over medium-high heat. Constantly stir the mixture until it comes to a full boil. Stir for 2 additional minutes after it is at a full boil, then remove the pan from the heat. Remove the cardamom pods from the pudding.
Stir the vanilla into the pudding and mix well. Let the pudding cool. Serve the pudding warm or place it in the refrigerator to chill.
recipe tips
Whisk the mixture well before cooking to prevent lumps.
Stir continuously while cooking to prevent the tapioca from sticking or burning.
Taste the tapioca pudding before adding the vanilla and adjust the sweetness if necessary.
Be gentle when removing the cardamom pods to keep the pudding intact.
Serve the tapioca in individual bowls for an elegant presentation.
Garnish with a mint leaf or a sprinkle of cinnamon for added visual appeal.
Experiment with different spices like cinnamon or nutmeg.
Enjoy the pudding warm for a comforting dessert or cold for a refreshing treat.
Use high-quality coconut milk for the best flavor and creaminess. You can use "lite" coconut milk but the texture won't be quite the same.
common recipe questions
What can I use instead of cardamom pods?
You can use 1/8th teaspoon of ground cardamom. Or cook the pudding with a cinnamon stick in it. You can also use ground cinnamon, allspice, or nutmeg.
Can I use regular tapioca instead of quick-cooking tapioca?
Yes, but the soaking and cooking times will be longer for regular tapioca.
Is it necessary to use cardamom pods?
No, cardamom is optional. It adds a unique flavor, but the pudding will still be delicious without it.
Can I substitute the milk with a non-dairy alternative?
Yes, you can use almond, soy, or another non-dairy milk as a substitute.
How do I know when the pudding is done cooking?
The pudding is done when it thickens and the tapioca becomes translucent.
Can I make this pudding without sugar?
You can reduce the sugar or use a sugar substitute, but it will affect the taste.
What can I serve with this pudding?
Serve with fresh tropical fruits, berries, or a sprinkle of toasted coconut for added flavor and texture.
How long should I let the pudding cool before serving?
Let it cool for at least 15-20 minutes if serving warm, or chill in the refrigerator if serving cold.
Can I make this pudding ahead of time?
Yes, you can make it a day in advance and store it in the refrigerator.
Is it possible to overcook tapioca pudding?
Yes, overcooking can make the tapioca too mushy, so watch the cooking time closely.
How should I store leftover tapioca pudding?
Store in the refrigerator in an airtight container for up to 3 days.
nutrition data
Nutritional data has not been calculated yet.
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