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.
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.
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.
Remove from heat. The pudding will thicken further as it cools.
Serve warm, at room temperature, or chilled.
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.
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
Drink: Thai iced tea, jasmine tea, or lemongrass-infused water
Plate: Serve alongside mango sticky rice for a tropical dessert trio
6 servings