The alluring aroma of this Coconut Tapioca pudding is sure to delight the senses!

Instructions:

1. To make this dessert, first soak the small pearl tapioca and coconut milk for a period of 30 minutes.
2. Then, add the sugar and salt to the mixture and heat it over a medium flame until it reaches a simmer.
3. Lower the heat to low and gentle simmer the tapioca for 15 minutes until the pearls are transparent and the mixture has thickened.
4. Be mindful throughout this process to stir the tapioca continually to avoid sticking to the pan.
5. Once this is complete, remove it from the heat and stir in the vanilla.
6. Move the pudding to cups and place in the refrigerator – take at least 3 hours for it to completely chill.
7. The pudding will become thicker after refrigeration, and the luscious texture will truly guide you to coconut tapioca pudding paradise!
8. Finally, garnish with some delightful fruits such as mango, melon, pineapple, and lychee, along with some coconut chips for additional crunch.
9. This delectable treat is best enjoyed the same day as it is made, but it can be stored for up to 3 days.

FAQs

Q: What results can I expect from making this Coconut Tapioca pudding?
A: You can expect a light and refreshing dessert that can be enjoyed with any meal or social gathering. It is ideal for summer entertainment due to its pleasing aroma and tantalizing flavor.

Q: What are the benefits of this recipe?
A: This Coconut Tapioca pudding recipe is incredibly simple, needing only a few ingredients and minimal preparation time. It is also vegan-friendly, making it easily accessible to a larger group of diners.

Q: Does the pudding require refrigeration?
A: Yes, this Coconut Tapioca pudding needs to be placed in your refrigerator for at least 3 hours to achieve the desired texture. Refrigeration is also necessary for storing the pudding, with a shelf life of up to 3 days.

Easy-to-Make Coconut Tapioca Pudding

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Recipe by Dish Lingo Course: DessertCuisine: ThaiDifficulty: Easy

Yield

2.5

cups

The alluring aroma of this Coconut Tapioca pudding is sure to delight the senses!

Ingredients

• 1/3 cup 1/3 Small Pearl Tapioca

• 1/4 cup 1/4 sugar

• 2 2/3 2 2/3 cups coconut milk (or coconut cream)

• 1 teaspoon 1 pure vanilla extract

• a pinch of salt

• Sliced fresh fruit such as mango, berries, etc.

• Sliced Fresh Fruit - mango, melon, pineapple, lychee

Directions

• To make this dessert, first soak the small pearl tapioca and coconut milk for a period of 30 minutes.
• Then, add the sugar and salt to the mixture and heat it over a medium flame until it reaches a simmer.
• Lower the heat to low and gentle simmer the tapioca for 15 minutes until the pearls are transparent and the mixture has thickened.
• Be mindful throughout this process to stir the tapioca continually to avoid sticking to the pan.
• Once this is complete, remove it from the heat and stir in the vanilla.
• Move the pudding to cups and place in the refrigerator – take at least 3 hours for it to completely chill.
• The pudding will become thicker after refrigeration, and the luscious texture will truly guide you to coconut tapioca pudding paradise!
• Finally, garnish with some delightful fruits such as mango, melon, pineapple, and lychee, along with some coconut chips for additional crunch.
• This delectable treat is best enjoyed the same day as it is made, but it can be stored for up to 3 days.