Coconut Tapioca Pudding
Published Sept. 27, 2024
- Total Time
- 35 minutes
- Prep Time
- 5 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3cups milk or half-and-half
- ½cup small pearl tapioca
- ¼cup granulated sugar
- 1teaspoon kosher salt, such as Diamond Crystal
- ½teaspoon vanilla extract
- 1(13.5-ounce) can unsweetened coconut milk
- 3egg yolks
- ½cup golden raisins, plumped in warm water and drained, for garnish (not necessary if raisins are moist)
- 2tablespoons toasted shredded coconut, for garnish
- Flaky salt, for garnish
Nutritional analysis per serving (8 servings)
324 calories; 23 grams fat; 17 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 28 grams carbohydrates; 1 gram dietary fiber; 16 grams sugars; 5 grams protein; 395 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put milk in a saucepan and bring to a simmer over medium-high heat. Add tapioca, sugar, salt and vanilla. Cook over low heat, stirring occasionally, until tapioca is tender, about 20 to 25 minutes. Stir in coconut milk and turn off heat.
- Step 2
Put egg yolks in a heatproof bowl and whisk well. Slowly whisk about 1 cup warm pudding mixture into the yolks. Drizzle the yolk mixture back into the saucepan, whisking well. Return heat to medium and cook for 4 or 5 minutes, whisking occasionally, until slightly thickened. Let cool to room temperature, or refrigerate for at least 2 hours.
- Step 3
Ladle pudding into individual serving cups or into a large serving bowl. Garnish with golden raisins. Top with toasted coconut and sprinkle very lightly with flaky salt just before serving.
Private Notes
Comments
Soaking the tapioca pearls overnight in enough water or milk to cover then, reduces the cooking time by at least 15 min. 2 egg are enough, but use the whites! Whip up the whites and fold them into the pudding for the final minute or 2 of cooking. This creates a nice, fluffy pudding. You might need to re-stir the batch after it has cooled. Mmmm good!
Soaked the raisins in rum for adult pudding! It was sublime.
This is really like English custard with tapioca, looks nothing like the photo, flavor is great but I think the amount of tapioca is incorrect, 1 cup would make more sense for 3 cups of milk and a can of coconut milk ??
This recipe is wrong if followed as suggested unless the instant pears are used which wasn’t specified in the recipe. For dry tapioca pearls, precooking in boiling water is necessary to make this recipe work.
A really lovely pudding. And not too sweet. Please give the recipe a chance and follow it exactly. You won't be disappointed.
Pleasant when freshly prepared. However, it makes a lot, and after a night in the fridge, it turns to glue.