Best 14 Coconut Tapioca Pudding Rice Cooker Recipes

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Indulge in the tropical delight of Coconut Tapioca Pudding, a creamy and luscious dessert that combines the delicate flavors of coconut, tapioca pearls, and fragrant pandan leaves. Originating from Southeast Asia, this pudding is a culinary gem that has captured the hearts of many with its unique texture and irresistible taste. Embark on a culinary journey with our collection of Coconut Tapioca Pudding recipes, each offering a unique twist on this classic treat. Discover the traditional stovetop method, where the gentle simmering of coconut milk and tapioca pearls creates a harmonious blend of flavors. For those who prefer a hassle-free approach, the rice cooker method offers a convenient alternative, allowing you to effortlessly prepare this delectable dessert with just a few simple steps. And for those with a sweet tooth, the condensed milk variation adds an extra layer of richness and sweetness, transforming this pudding into an irresistible indulgence. No matter your preference, our recipes will guide you in creating a perfect Coconut Tapioca Pudding that will tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

COCONUT TAPIOCA (VEGAN)



Coconut Tapioca (vegan) image

A light and refreshing dessert that's perfect with any meal or summer entertainment.

Provided by Shiran

Number Of Ingredients 7

1/3 cup (60 g/2 oz) small pearl tapioca
2 2/3 cups (640 ml) coconut milk (or substitute some of it with whole milk or coconut cream)
1/3 cup (60 g/2 oz) granulated sugar
¼ teaspoon salt
½ teaspoon pure vanilla extract
Sliced fresh fruit such as mango (, melon, pineapple, lychee)
Coconut chips (, optional)

Steps:

  • Place tapioca and coconut milk in a medium saucepan and let soak for 30 minutes.
  • Add sugar and salt to the tapioca mixture, and heat over medium heat until it reaches a simmer. Reduce heat to low and let simmer very gently for 15 minutes until tapioca pearls are transparent and the mixture has thickened. Be sure to stir frequently so that the tapioca doesn't stick to the bottom. Once done, remove from heat and stir in vanilla.
  • Pour into cups and place in the refrigerator until completely chilled, at least 3 hours. The pudding will thicken after refrigeration.
  • Serve with sliced fresh fruit/fruit puree and coconut chips if desired.
  • Tapioca is best the same day it's made, but will keep for up to 3 days in the fridge.

RICE COOKER TAPIOCA PUDDING



Rice Cooker Tapioca Pudding image

This uses the whole pearl tapioca...sometimes hard to find in our local grocery. I have been able to get it at Trader Joes sometimes. This is a wonderful way to make tapioca!

Provided by TishT

Categories     Dessert

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 6

3 tablespoons small pearl tapioca (not minute or instant tapioca)
2 cups milk (lowfat or nonfat is fine)
1 large egg
1/2 cup sugar
1 pinch salt
1 teaspoon pure vanilla extract

Steps:

  • Place the tapioca in the rice cooker bowl.
  • In a 4-cup measuring cup or small bowl, whisk together the milk, egg, sugar, and salt.
  • Pour the milk mixture over the tapioca; stir to combine.
  • Close the cover and set for the Porridge cycle or approxiamately 20 minutes.
  • When the machine switches to the Keep Warm cycle, remove the bowl from the cooker and stir in the vanilla.
  • Pour the pudding into a large bowl or individual dessert dishes.
  • Let cool.
  • Serve warm, if desired, or refrigerate, covered with plastic wrap.

COCONUT TAPIOCA PUDDING (RICE COOKER)



Coconut Tapioca Pudding (Rice Cooker) image

For rice cookers with a porridge cycle. This is a delicious, creamy pudding, with the luscious taste of coconut. Tapioca pearls cook to perfection in the rice cooker. Try topping with sliced or chopped tropical fruit - mango, pineapple, banana, papaya. Recipe can be halved for 3-cup cooker. From the Ultimate Rice Cooker Cookbook. Guessing on cooktime.

Provided by duonyte

Categories     Dessert

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 6

3 1/4 cups canned unsweetened coconut milk
3/4 cup small pearl tapioca
3/4 cup sugar
1 large egg, beaten
1 pinch salt
2 1/2 teaspoons pure vanilla extract

Steps:

  • Place all ingredients except vanilla in bowl of 6-cup rice cooker. Stir to combine. Close the cover and set for Porridge cycle.
  • Open the cover and stir briefly every 20 minutes, then close cover.
  • At end of cycle, carefully remove bowl from cooker. Stir in the vanilla. Pour into a large serving bowl or individual serving dishes.
  • Let cool. Serve warm, or refrigerate covered with plastic wrap.
  • Note: small pearl tapioca is about the size of sesame seeds; anything larger will take longer and require more liquid.

COCONUT TAPIOCA



Coconut Tapioca image

Provided by Food Network Kitchen

Categories     dessert

Time 2h50m

Number Of Ingredients 0

Steps:

  • Bring 2 cups water to a boil in a saucepan. Add 1/3 cup large tapioca pearls, partially cover and simmer over medium heat, stirring occasionally, until the pearls are translucent, about 40 minutes. Stir in 3/4 cup unsweetened coconut milk, 2 tablespoons sugar and a pinch of salt until dissolved. Transfer to a bowl and add 1 teaspoon vanilla extract. Let cool, then cover and chill at least 2 hours. Top with diced mango and drizzle with mango nectar.

TROPICAL THAI COCONUT-TAPIOCA PUDDING



Tropical Thai Coconut-Tapioca Pudding image

A delicious and healthy dessert, Thai coconut-tapioca pudding is easy to make. Better yet, it's also vegan and gluten-free.

Provided by Darlene Schmidt

Categories     Dessert

Time 3h

Yield 4

Number Of Ingredients 6

1/2 cup/4 ounces tapioca (seed or Asian pearl tapioca)
3 cups water (divided)
1/8 teaspoon salt
1 (13.5 ounces) can coconut milk (or "lite" coconut milk)
Garnish: table syrup (or maple syrup to serve)
Optional: 1 fresh mango (sliced)

Steps:

  • Gather the ingredients.
  • In a medium bowl, cover tapioca with 1 cup water.
  • Let soak for 15 to 20 minutes or until the granules expand slightly. Avoid over-soaking or the tapioca will not be able to hold its shape.
  • Pour off excess water.
  • In a pot with a lid, combine tapioca, salt, and the remaining 2 cups water. Bring to a boil over high heat.
  • Reduce the heat to medium-low and simmer for 10 to 15 minutes. Stir occasionally, adding a little more water if necessary to prevent tapioca from bubbling and "spitting."
  • When the tapioca turns soft and a little gooey, turn off the heat and place the lid on tight. Let it sit at least 10 minutes. The residual heat inside the tapioca will finish turning all of the seeds soft and translucent.
  • Remove the lid and allow the tapioca to cool on the stovetop.
  • Cover it again and refrigerate until it's cold; it will thicken and gel together.
  • To serve, scoop about 1/4 cup or more of the cold tapioca per person and place in serving glasses or bowls.
  • Pour 1/4 to 1/3 cup coconut milk over each portion and stir to mix. This pudding should be on the runny side and you will have to stir it well to distribute the tapioca.
  • Add a little syrup to each portion (about 1 tablespoon or to taste). Each person can add more according to their preferred sweetness.
  • Add slices of fresh mango or any tropical fresh fruit, if desired.

Nutrition Facts : Calories 256 kcal, Carbohydrate 20 g, Cholesterol 0 mg, Fiber 0 g, Protein 2 g, SaturatedFat 18 g, Sodium 83 mg, Sugar 1 g, Fat 20 g, ServingSize 3-4 servings, UnsaturatedFat 0 g

INDULGENT COCONUT RICE PUDDING



Indulgent Coconut Rice Pudding image

This slow-cooked winter comfort dessert is a healthier option for your family that doesn't sacrifice flavor. If you can't find turbinado or raw sugar, you can use brown sugar, adjusting to 3/4 cup. This can also be made in the oven. -Teri Rasey, Cadillac, Michigan

Provided by Taste of Home

Categories     Desserts

Time 4h10m

Yield 12 servings.

Number Of Ingredients 9

1 cup uncooked long grain rice
5 cups coconut milk, divided
2 tablespoons coconut oil
1 cup turbinado (washed raw) sugar
1 cup dried cranberries
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
Dash salt
Toasted sweetened shredded coconut and additional coconut milk, optional

Steps:

  • Place rice in a 3- or 4-qt. slow cooker coated with cooking spray; pour in 4 cups coconut milk. Add coconut oil, distributing it evenly over top. Add the next 5 ingredients. Cook, covered, on low until rice is tender, 4-5 hours, adding enough remaining coconut milk to reach desired consistency. Let stand, uncovered, 10 minutes. Serve warm, with toasted coconut and additional coconut milk if desired.

Nutrition Facts : Calories 340 calories, Fat 18g fat (17g saturated fat), Cholesterol 0 cholesterol, Sodium 39mg sodium, Carbohydrate 43g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.

COCONUT TAPIOCA PUDDING



Coconut Tapioca Pudding image

I have always loved tapioca pudding and coconut, so this dish is perfect for me! One time, for a 'Southeast Asian Cuisine Night,' I served this as dessert alongside pho, spring rolls, and steamed dumplings. For a Southeast Asian touch, top the pudding with chopped mango or chopped peanuts.

Provided by Jennifer

Categories     Desserts     Custards and Pudding Recipes

Time 35m

Yield 8

Number Of Ingredients 6

⅔ cup quick cooking pearl tapioca
2 (14 ounce) cans coconut milk
¼ teaspoon salt
½ cup white sugar
1 egg
1 teaspoon vanilla extract

Steps:

  • Bring the tapioca, coconut milk, and salt to a boil in a saucepan over medium-high heat, stirring constantly. Reduce heat to medium-low, and simmer for 5 minutes. Stir in the sugar until dissolved.
  • Beat the egg in a bowl until smooth. Whisk in about 1/2 cup of the hot tapioca mixture, 1 tablespoon at a time, then scrape the egg mixture into the simmering pudding, and stir. Simmer gently until thickened, 3 to 5 minutes , then remove from the heat and allow to cool for 10 minutes before stirring in the vanilla extract. Serve either warm or chilled.

Nutrition Facts : Calories 297.3 calories, Carbohydrate 26.6 g, Cholesterol 23.3 mg, Fat 21.5 g, Fiber 1.2 g, Protein 2.8 g, SaturatedFat 18.7 g, Sodium 94.3 mg, Sugar 13 g

COCONUT TAPIOCA



Coconut Tapioca image

Provided by Food Network

Categories     dessert

Number Of Ingredients 7

3 cups unsweetened coconut milk, plus more for serving
3/4 cup water
3 tablespoons regular tapioca, rinsed
3-4 regular bananas (about 1 1/2 pounds)
3/4 cup sugar
1/2 teaspoon salt
3 tablespoons sesame seeds

Steps:

  • Put the 3 cups coconut milk and the water in a large saucepan and bring to a boil. Stir in the tapioca and bring to a boil, then reduce the heat to low and simmer, stirring, until the tapioca Becomes translucent and soft, 10 to 15 minutes for tiny pearls, longer for larger tapioca pearls. Meanwhile, slice the bananas lengthwise in half, then cut crosswise in half; if using regular bananas, cut each half into thirds or quarters. Gently stirring, add the bananas, sugar and salt to the tapioca and cook for 10 minutes more. Remove from the heat. While the bananas are cooking, put sesame seeds in a small heavy skillet and dry-roast over medium-high heat, shaking constantly, until light brown and crisp, about 2 minutes. Remove from the heat. If using sesame seeds, pound briefly with a mortar and pestle or pulse in a mini-chop 2 or 3three times to release their flavor. Ladle the warm bananas and tapioca into shallow bowls, sprinkle with the toasted mung beans or sesame seeds and serve with extra coconut milk on the side.

TAPIOCA RICE PUDDING



Tapioca Rice Pudding image

This is a recipe I found in my grandmother's secret book it is so good I have to share it with the world - it might make it a better place! Serve with whipped cream.

Provided by POTHEAD5

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Time 8h50m

Yield 12

Number Of Ingredients 10

½ cup small pearl tapioca
5 cups milk
1 cup cooked white rice
3 eggs, beaten
¾ cup white sugar
½ teaspoon salt
½ teaspoon ground nutmeg
1 teaspoon ground cinnamon
½ cup golden raisins
1 teaspoon vanilla extract

Steps:

  • Soak the tapioca pearls in milk overnight in the refrigerator.
  • Preheat the oven to 350 degrees F (175 degrees C). Combine the tapioca, milk, and rice in a large pan over medium heat. Stir in the eggs, sugar, salt, cinnamon and nutmeg. Cook over medium heat, stirring constantly for 15 minutes. Do not bring to a boil. Pour into a 9x13 inch baking dish, and stir in raisins. Cover with a lid or aluminum foil.
  • Bake for 40 minutes in the preheated oven, but stir in the vanilla after 20 minutes. Cool to room temperature, then refrigerate until cold.

Nutrition Facts : Calories 179.8 calories, Carbohydrate 32.4 g, Cholesterol 54.6 mg, Fat 3.4 g, Fiber 0.5 g, Protein 5.5 g, SaturatedFat 1.7 g, Sodium 157.2 mg, Sugar 21.7 g

COCONUT RICE PUDDING



Coconut Rice Pudding image

This rice pudding from our Test Kitchen has a hint of citrus and a mild coconut flavor. Look for unsweetened coconut milk in the Asian aisle of your grocery store.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 10 servings.

Number Of Ingredients 13

1-1/2 cups uncooked medium grain rice
2-1/4 cups water
1 tablespoon brown sugar
1 tablespoon butter
2 cinnamon sticks (3 inches)
1 teaspoon salt
1 teaspoon grated lemon zest
2 cups whole milk
1 can (14 ounces) sweetened condensed milk
1 can (13.66 ounces) coconut milk
1/2 cup raisins
1/4 teaspoon vanilla extract
1 cup sweetened shredded coconut, toasted

Steps:

  • In a large saucepan, combine the rice, water, brown sugar, butter, cinnamon, salt and lemon zest. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender and water is absorbed. , Stir in the milk, condensed milk, coconut milk, raisins and vanilla. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thick and creamy, stirring frequently. Discard cinnamon sticks. Sprinkle coconut over pudding. Serve warm or chilled.

Nutrition Facts :

EASY COCONUT RICE PUDDING



Easy Coconut Rice Pudding image

This coconut rice pudding is a great use for leftover rice. My kids love it!

Provided by Victoria Andrus

Time 11m

Yield 6

Number Of Ingredients 7

3 cups leftover cooked rice
1 (13.5 ounce) can coconut milk
1 cup white sugar
1 tablespoon coconut oil
1 tablespoon unsalted butter
1 teaspoon vanilla extract
¼ teaspoon salt

Steps:

  • Place leftover rice in a sauce pan; add coconut milk over top. Stir in sugar, coconut oil, butter, vanilla, and salt.
  • Cook over medium heat, stirring frequently, until sugar is dissolved and mixture is hot, about 6 minutes.

Nutrition Facts : Calories 396.4 calories, Carbohydrate 57.5 g, Cholesterol 5.1 mg, Fat 18.1 g, Fiber 1 g, Protein 3.4 g, SaturatedFat 15.3 g, Sodium 106.3 mg, Sugar 33.4 g

COCONUT TAPIOCA PUDDING



Coconut Tapioca Pudding image

Make and share this Coconut Tapioca Pudding recipe from Food.com.

Provided by Busters friend

Categories     Dessert

Time 20m

Yield 3 1/2 cups

Number Of Ingredients 8

13 1/2 ounces coconut milk
1 cup milk
1/2 cup sugar
1/2 cup sweetened flaked coconut
1/4 cup quick-cooking tapioca
1 egg, beaten
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract

Steps:

  • Combine Coconut Milk, milk, sugar, flaked coconut, tapioca and egg in a heavy bottomed saucepan. Beat well and let sit for 5 minutes.
  • Cook the tapioca over medium heat bringing to a full boil while stirring constantly. Remove from heat.
  • Stir in vanilla and coconut extracts.
  • Cover and cool for 20 minutes.
  • Serve warm or cold with fruit of choice - strawberries & mango are nice, as are pineapple & banana.

COCONUT TAPIOCA PUDDING



Coconut Tapioca Pudding image

I feel sorry for people who tell me that their mother's cooking was terrible: I can't imagine eighteen years of eating bad food. Fortunately, my esteemed lineage included a mom who was a fantastic cook. Unfortunately, though, she was lacking the baking gene, so cookies and cakes were few and far between. She did, however, make wonderful tapioca pudding, which she served warm in a bright-red '60s-style glass bowl. She always added an entire capful of aromatic vanilla extract to the pudding, stirred in at the last minute. Being hopelessly nostalgic (especially when it comes to desserts), I can still smell it to this day. Of course, back then there wasn't much fusion cooking going on, but nowadays Thai coconut milk is readily available, and I use it in my version of tapioca pudding. In addition to vanilla extract, I include a vanilla bean for good measure. I don't have any children, but if I did, I would hope this pudding would be just as memorable for them as my mom's is for me.

Yield makes 8 servings

Number Of Ingredients 9

3 1/2 (875 ml) cups Thai coconut milk
1 3/4 cups (430 ml) whole or low-fat milk
1 cup (200 g) sugar
1 cup (160 g) small pearl tapioca
Pinch of salt
1 vanilla bean, split lengthwise
3 large eggs, separated
1/2 teaspoon vanilla extract
Dried unsweetened shredded or flaked coconut or shards of fresh coconut, toasted

Steps:

  • In a medium saucepan, combine the coconut milk, milk, sugar, tapioca, and salt. Scrape the seeds from the vanilla bean and add them to the saucepan, then drop in the pod. Cook over low heat, stirring constantly with a heatproof spatula to make sure the mixture isn't scorching on the bottom, until the pudding thickens and the tapioca pearls are completely cooked through and translucent, about 20 minutes. Remove from the heat.
  • Briskly stir the egg yolks into the pudding, incorporating them quickly. Let cool for about 10 minutes. Remove the vanilla pod (it can be rinsed, dried, and used for another purpose; see page 14).
  • In a stand mixer fitted with the whip attachment (or in a bowl by hand), whisk the egg whites on medium speed until they form soft peaks. Fold the whipped egg whites into the pudding, then stir in the vanilla extract.
  • The pudding can be served warm or cold. Spoon it into individual serving dishes and top with toasted coconut.
  • A simple compote of fresh tropical fruit, such as cubes of banana, mangoes, papayas, and pineapple, tossed in brown sugar, is a perfect accompaniment to the pudding.
  • Tapioca pudding will keep for 3 days in the refrigerator.
  • Small pearl tapioca can be found in Asian markets along with Thai coconut milk, which is also available in well-stocked supermarkets.

COCONUT TAPIOCA PUDDING



Coconut Tapioca Pudding image

Make and share this Coconut Tapioca Pudding recipe from Food.com.

Provided by Charlotte J

Categories     Dessert

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 large egg
1 (13 1/2 ounce) can coconut milk
1 1/2 cups milk
1/2 cup sugar
3 tablespoons quick-cooking tapioca
1 teaspoon vanilla extract
1/3 cup sweetened flaked coconut
1/2 cup small pieces fresh pineapple or 1 (5 1/2 ounce) can pineapple chunks, drained and cut into smaller pieces

Steps:

  • In a medium saucepan, lightly beat egg.
  • Add coconut milk, milk, sugar, and tapioca, whisk to combine.
  • Set aside, at least 5 minutes, until tapioca is slightly softened.
  • Stirring constantly, bring mixture to a boil over medium heat, stir in vanilla.
  • Transfer mixture to a bowl, cover with plastic wrap.
  • Let cool until no longer hot, about 30 minutes.
  • Refrigerate until cold, 2 to 3 hours (or up to 3 days).
  • Meanwhile, preheat oven to 350 degrees.
  • Spread coconut in a single layer on a rimmed baking sheet.
  • Toast, tossing once or twice, until golden, 10 to 15 minutes, let cool.
  • Just before serving, whisk pudding to loosen.
  • Divide among four serving glasses or dishes.
  • Top with pineapple and toasted coconut.

Nutrition Facts : Calories 631.8, Fat 23.6, SaturatedFat 20.4, Cholesterol 59.3, Sodium 183.8, Carbohydrate 101.8, Fiber 0.9, Sugar 90.7, Protein 6.1

Tips:

  • Use full-fat coconut milk for a richer flavor and creamier texture.
  • If you don't have tapioca pearls, you can substitute sago pearls or rice.
  • Feel free to experiment with different flavors by adding vanilla extract, cinnamon, or nutmeg.
  • For a vegan version, use almond or oat milk instead of coconut milk.
  • Serve the pudding warm or chilled, depending on your preference.

Conclusion:

This coconut tapioca pudding is a delicious and easy dessert that can be enjoyed by people of all ages. It's a great way to use up leftover coconut milk and tapioca pearls, and it's also a healthy and nutritious snack. Whether you serve it warm or chilled, this pudding is sure to be a hit.

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