This silky dessert combines tender pearls of tapioca suspended in rich coconut milk , lightly sweetened and subtly perfumed with vanilla. It’s popular across many Asian and tropical cuisines, offering a light yet satisfying way to end a meal.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 10 minsCook Time 30 minsTotal Time 40 minsIngredients
½ cup small pearl tapioca (not instant)
1 ¾ cups coconut milk (full-fat for creaminess)
1 ½ cups water
⅓ cup granulated sugar (adjust to taste)
½ tsp vanilla extract
Pinch of salt
Optional Toppings
Fresh mango, pineapple, or banana slices
Toasted coconut flakes
Palm sugar syrup or honey
Mint leaves or lime zest
Soak the Tapioca
1
Rinse the tapioca pearls in cold water until the water runs clear.
Soak in room temperature water for 30 minutes to 1 hour , then drain.
Cook the Tapioca
2
In a saucepan, combine coconut milk , water , and salt over medium heat.
Bring to a gentle simmer, then stir in the tapioca pearls .
Simmer gently, stirring frequently, for 20–25 minutes , or until pearls become mostly translucent with just a small white dot in the center.
Stir in the sugar and vanilla , and cook for 2–3 more minutes until fully dissolved and thickened.
Cool & Serve
3
Remove from heat. The pudding will thicken further as it cools.
Serve warm, at room temperature, or chilled.
To Serve
4
Spoon into small bowls or cups.
Garnish with fruit, coconut flakes, or a drizzle of syrup.
Serve with a small dessert spoon and enjoy each bite’s texture contrast.
Variations
5
Add a splash of pandan extract for Southeast Asian flavor
Stir in chopped lychee , jackfruit , or sweet corn
Make it vegan with coconut sugar or maple syrup
Pairing Suggestions
6
Drink: Thai iced tea, jasmine tea, or lemongrass-infused water
Plate: Serve alongside mango sticky rice for a tropical dessert trio
Ingredients Ingredients
½ cup small pearl tapioca (not instant)
1 ¾ cups coconut milk (full-fat for creaminess)
1 ½ cups water
⅓ cup granulated sugar (adjust to taste)
½ tsp vanilla extract
Pinch of salt
Optional Toppings
Fresh mango, pineapple, or banana slices
Toasted coconut flakes
Palm sugar syrup or honey
Mint leaves or lime zest
Directions Soak the Tapioca
1
Rinse the tapioca pearls in cold water until the water runs clear.
Soak in room temperature water for 30 minutes to 1 hour , then drain.
Cook the Tapioca
2
In a saucepan, combine coconut milk , water , and salt over medium heat.
Bring to a gentle simmer, then stir in the tapioca pearls .
Simmer gently, stirring frequently, for 20–25 minutes , or until pearls become mostly translucent with just a small white dot in the center.
Stir in the sugar and vanilla , and cook for 2–3 more minutes until fully dissolved and thickened.
Cool & Serve
3
Remove from heat. The pudding will thicken further as it cools.
Serve warm, at room temperature, or chilled.
To Serve
4
Spoon into small bowls or cups.
Garnish with fruit, coconut flakes, or a drizzle of syrup.
Serve with a small dessert spoon and enjoy each bite’s texture contrast.
Variations
5
Add a splash of pandan extract for Southeast Asian flavor
Stir in chopped lychee , jackfruit , or sweet corn
Make it vegan with coconut sugar or maple syrup
Pairing Suggestions
6
Drink: Thai iced tea, jasmine tea, or lemongrass-infused water
Plate: Serve alongside mango sticky rice for a tropical dessert trio
