Coconut Tapioca Pudding

Coconut Tapioca Pudding
Photo by James Carrier


  • 1 1/3 cups canned coconut milk
  • 2 tablespoons cornstarch
  • ½ cup fresh corn kernels or chopped peeled fresh or canned water chestnuts (optional)
  • Sliced strawberries
  • 1 cup pearl tapioca (1/16 to 1/8 in.) or quick-cooking tapioca
  • 1 teaspoon salt (see notes)
  • 1 cup sugar

1. In a 3- to 4-quart nonstick pan over high heat, bring 4 cups (3 3/4 cups if using quick-cooking tapioca) water to a boil. Gradually stir in tapioca; reduce heat and simmer, stirring often, until transparent, 15 to 30 minutes for pearl (5 to 8 minutes for quick-cooking). Mixture will be very th...

View full recipe at My Recipes


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