Best 5 Rich Creamy Coconut Milk Tapioca Pudding Recipes

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Indulge in a tropical delight with our rich and creamy coconut milk tapioca pudding. This luscious dessert combines the delicate flavors of coconut and tapioca pearls, creating a symphony of textures and flavors that will tantalize your taste buds. Whether you prefer a classic tapioca pudding or a more decadent version with added mango or pandan leaves, we have a recipe that will satisfy your cravings. Our collection includes both traditional and modern variations, ensuring that there's something for everyone. Get ready to embark on a culinary journey to the tropics as we explore the delightful world of coconut milk tapioca pudding.

Here are our top 5 tried and tested recipes!

RICH & CREAMY COCONUT MILK TAPIOCA PUDDING



Rich & Creamy Coconut Milk Tapioca Pudding image

Uber-creamy, rich and dreamy, vanilla-scented tapioca pudding of my childhood dreams. But without the dairy or eggs! Plus: not much sweetener at all! Bonus!

Provided by Kare for Kitchen Treaty

Time 45m

Number Of Ingredients 7

1/3 cup small pearl tapioca (I use this brand)
3/4 cup unsweetened almond milk
1 15-ounce can lite coconut milk
2-3 tablespoons honey or pure maple syrup*
1/8 teaspoon fine-grain sea salt
1 teaspoon vanilla bean paste or pure vanilla extract*
Diced strawberries (pomegranate arils, and an extra drizzle of honey for serving (optional) (or whatever fruit you like, really!))

Steps:

  • Add pearl tapioca to a medium saucepan. Add almond milk. Let soak, off burner, for 30 minutes.
  • Add coconut milk, 2 tablespoons maple syrup or honey, salt, and vanilla if using paste (if using extract, add after cooking).
  • Place pan over medium heat and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until thickened. Stir in vanilla extract if using. Taste and add additional honey if you desire a sweeter tapioca.
  • Pour into heat-proof individual containers. Transfer to refrigerator and chill for at least 1 hour.
  • Serve topped with fresh fruit and an extra drizzle of honey, if desired.

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.

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 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.

TAPIOCA PUDDING WITH COCONUT CREAM AND PALM-SUGAR SYRUP



Tapioca Pudding with Coconut Cream and Palm-Sugar Syrup image

Categories     Dessert     Coconut     Summer     Chill     Tapioca     Simmer     Gourmet     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 5

6 1/4 cups water
1 cup (1/8-inch) pearl tapioca (not quick-cooking)
1 pandan leaf, thawed if frozen (optional)
1/2 cup grated or crumbled dark palm sugar (4 oz) or packed dark brown sugar
1 (14-oz) can unsweetened coconut milk (do not shake)

Steps:

  • Make pudding:
  • Bring 6 cups water to a boil in a large saucepan and add tapioca in a slow stream, stirring constantly. Gently boil, stirring frequently, 5 minutes.
  • Remove from heat and let stand, covered, until tapioca is translucent, about 15 minutes.
  • Add 3 cups cold water to tapioca, then drain in a large sieve. Transfer tapioca to a large bowl. Add cold water to cover by 2 inches and swirl tapioca to remove excess starch. Drain tapioca in sieve and repeat rinsing. Drain tapioca again and divide among 6 serving dishes. Chill, loosely covered, 10 minutes, or until set.
  • Make syrup:
  • Tear pandan leaf into strips and tie strips together in a knot. Simmer pandan with sugar and remaining 1/4 cup water in a small saucepan, stirring until sugar is dissolved, until slightly thickened, about 5 minutes. Discard pandan and pour syrup through a fine sieve into a small bowl. Cool to room temperature.
  • Make coconut cream:
  • Scoop out thick layer of coconut cream from top of can, reserving thin liquid in bottom. Whisk ‚ cup coconut cream until smooth, whisking in 1 to 1‚ tablespoons thin coconut liquid if necessary to get a pourable consistency. Drizzle some of syrup over tapioca and top with some coconut cream. Serve remaining syrup and cream on the side.

Tips:

  • Use full-fat coconut milk: This will give your pudding a richer, creamier texture.
  • Don't overcook the tapioca pearls: They should be cooked until they are translucent and soft, but still have a little bit of a bite to them.
  • Chill the pudding before serving: This will help it to set and thicken.
  • Garnish the pudding with your favorite toppings: Fresh fruit, whipped cream, or toasted coconut are all great options.

Conclusion:

This rich and creamy coconut milk tapioca pudding is the perfect dessert for any occasion. It's easy to make and can be customized to your liking. Whether you like it simple or topped with your favorite fruits and nuts, this pudding is sure to please everyone. So next time you're looking for a delicious and easy dessert, give this coconut milk tapioca pudding a try. You won't be disappointed!

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