Why put tapioca in pudding?

Tapioca is added to pudding because it acts as a natural thickener while providing a unique chewy texture. The starch released from the pearls during cooking creates a creamy consistency that sets the dessert apart from other custards or milk-based puddings. This combination of texture and flavor makes tapioca pudding a beloved classic across many cultures.

Can you soak tapioca pearls in coconut milk?

Yes, you can soak tapioca pearls in coconut milk, but it requires careful attention. Soaking infuses the pearls with coconut flavor but can make them too soft if left too long. It’s best to soak them for no more than 30 minutes if you plan to cook them afterward. For traditional larger tapioca pearls, soaking in water is still preferred to maintain their structure during cooking.

Are tapioca pearls the same as tapioca pudding?

No, tapioca pearls and tapioca pudding are not the same. Tapioca pearls are small, round balls made from cassava starch, used as an ingredient in various desserts. Tapioca pudding, on the other hand, is a prepared dessert made by cooking tapioca pearls in milk or coconut milk with sugar and other flavorings until it thickens.

How to make tapioca coconut pudding?

To make tapioca coconut pudding, combine quick-cooking tapioca pearls, coconut milk, and salt in a saucepan. Bring the mixture to a gentle boil over medium-high heat while stirring constantly, then reduce the heat and simmer for five minutes. Add sugar and stir until dissolved. Beat an egg in a separate bowl, temper it with a small amount of the hot tapioca mixture, and then incorporate it back into the saucepan. Simmer until thickened, remove from heat, and stir in vanilla extract. Let cool slightly before serving warm or refrigerate for a chilled version.

Coconut Pudding With Tapioca Pearls – The Most Delicious Thai Treat

Description

This Coconut Tapioca Pudding blends creamy coconut milk with chewy pearl tapioca for a delightful dessert. Lightly sweetened and finished with vanilla, it’s perfect served warm or chilled.

Ingredients

Scale

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

Instructions

In a saucepan over medium-high heat, combine tapioca, coconut milk, and salt. Bring to a boil while stirring constantly.
Reduce heat to medium-low and let simmer for 5 minutes. Stir in sugar until completely dissolved.
In a medium bowl, beat the egg until smooth. Gradually whisk in about 1/2 cup of the hot tapioca mixture, one tablespoon at a time, to temper the egg.
Pour the tempered egg mixture back into the saucepan, stirring continuously. Simmer gently until pudding thickens, about 3 to 5 minutes.
Remove from heat and allow to cool for 10 minutes. Stir in vanilla extract until fully incorporated.
Serve warm for a comforting treat or chill in the refrigerator for a refreshing dessert.

Notes

For extra flavor, top with toasted coconut flakes or fresh mango slices before serving.
If you prefer a sweeter pudding, adjust the sugar to taste.
Use full-fat coconut milk for a richer, creamier texture.

Nutrition

Serving Size: 1 serving (about 1 cup)
Calories: 320
Sugar: 18g
Sodium: 125mg
Fat: 20g
Saturated Fat: 18g
Unsaturated Fat: 1.5g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 3g
Cholesterol: 20mg

Keywords: coconut tapioca pudding, coconut milk dessert, vegan tapioca pudding, Thai dessert recipe