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Easy Tapioca Pudding Recipe

User Rating 3.5 Star Rating (4 Reviews)

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Tapioca pudding
Carin Krasner/Stockbyte/Getty Images
Here's a dessert recipe that's quick & easy, healthy & low-fat, and scrumptious! When buying tapioca, I find the Asian pearl tapioca easier to use than the so-called "minute" tapioca (which seems to take much longer to cook). You can find pearl tapioca at any Asian grocery store. Simply soak for 20 minutes, then boil for 10 - that's all the cooking that's required. Add toppings, and voila! - an incredibly easy dessert tapioca pudding recipe that tastes both familiar and exotic.

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: SERVES 2-4

Ingredients:

  • SERVES 2-4
  • 115g/4oz (1/2 cup) "seed" tapioca (from the baking section of your local supermarket)
  • 2 cups water
  • Pinch of salt
  • 1 can of coconut milk
  • table syrup or maple syrup to serve (approx. 2-3 Tbsp. per serving)

Preparation:

About Pearl Tapioca: Our 'seed' tapioca is called "pearl tapioca" in Asian stores. This is the best type - better than minute tapioca. Note that if you happen to buy the larger pearls (like small peas), they will take twice as long to cook.

For a step-by-step version of this recipe, see my: How to Make Coconut Tapioca Pudding.

  1. Cover the tapioca with luke warm water for 15-20 minutes, or until the granules expand and have softened. Pour off excess water.
  2. Place tapioca, pinch of salt, and 2 cups water in a pot over high heat. Bring to a boil.
  3. Reduce heat to medium-low and simmer 10-15 minutes. Stir occasionally, adding a little more water (if necessary) to prevent tapioca from bubbling and "spitting".
  4. When tapioca turns soft and a little "gooey", switch off heat and place lid on tight. Let tapioca sit 10 minutes - the residual heat inside the tapioca will finish turning all of the 'seeds' soft and translucent.
  5. Serve immediately if you prefer a warm dessert (good in the fall and winter), or let the tapioca cool in the refrigerator if you prefer a cold dessert (good for spring/summer).
  6. To serve, spoon out about 1/2 cup per person of the tapioca into individual serving bowls. Drizzle about 1/4 cup of coconut milk over each bowl. Then drizzle over about 2 Tbsp. syrup, or to taste. Now have each person stir their pudding a little before sampling this tropical delight! Enjoy!
User Reviews

Reviews for this section have been closed.

 2 out of 5
Beware..., Member rourri

Not done making the recipe yet, however I had to share this... This recipe is NOT the same as the ""Step by Step"" slideshow recipe link that is listed below this recipe. That recipe doubles it... 1 cup of tapioca seed vs 1/2 cup is a huge difference... I started making the slide show one as I wanted step by step directions, then realized it wasn't the same, and went back... now I have a full cup of tapioca, that only got 2 cups of water rather than 4... Just a heads up!

16 out of 24 people found this helpful.

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