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Glass dessert cups of coconut tapioca pudding, topped with toasted coconut flakes, set on a light blue surface with spoons in the background.

Coconut Tapioca Pudding

A creamy, dairy-free coconut tapioca pudding with a silky, spoon-coating texture and chewy pearls. Easy to make ahead, naturally gluten-free, and customizable with tropical toppings like mango or pineapple.
5 from 1 vote
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Course: Dessert, Snack
Cuisine: Asian, Dairy-Free, Southeast Asian, Tropical
Keyword: Coconut Tapioca Pudding nyt, Coconut tapioca pudding recipe, Coconut tapioca pudding with condensed milk, Coconut tapioca pudding with mango, Hawaiian coconut tapioca pudding, Pineapple coconut tapioca pudding, Thai coconut tapioca pudding, Vietnamese coconut tapioca pudding
Prep Time: 30 minutes
Cook Time: 20 minutes
Chill Time: 2 hours
Total Time: 2 hours 50 minutes
Servings: 6
Calories: 300kcal
Cost: $10

Equipment

  • 1 Heavy-bottom saucepan (Prevents burning and uneven cooking)
  • 1 Fine mesh strainer (For draining pearls and removing lumps)
  • 1 Wooden spoon (Prevents hot spots and keeps texture creamy)
  • 1 Whisk (For beating eggs and sugar)
  • 6 Glass serving bowls (Shows off pudding layers and toppings)

Ingredients

  • ½ cup Small pearl tapioca - Soaked in cold water for 30 min drained
  • 1 cup Full-fat coconut milk - Shake can before using
  • ½ cup Coconut cream - For richer flavor
  • 1 cup Whole milk - Swap with more coconut milk for dairy-free
  • 2 large Egg yolks - Separated from whites
  • ½ cup Palm sugar or coconut sugar - Adjust sweetness to taste
  • ¼ teaspoon Fine sea salt - Balances sweetness
  • 1 tablespoon Pure vanilla extract - The "secret" extra tablespoon for depth
  • — — Optional toppings - Toasted coconut flakes fresh mango chunks, pineapple, pandan flavor

Instructions

  • Soak tapioca pearls in cold water for 30 minutes before cooking.
    Assorted pudding ingredients in wooden bowls, including a raw egg in a bowl of tapioca pearls, flour, shredded coconut, melted butter, rice, and whole eggs.
  • Gently heat coconut milk, cream, and milk until lightly bubbling.
    Small tapioca pearls boiling in a pan of frothy liquid, being stirred with a wooden spoon over a gas flame.
  • Stir pearls constantly until they turn clear and fully cooked.
    Hand whisking a thick yellow pudding mixture in a nonstick pan on a wooden board, with eggs and ingredients blurred in the background.
  • Whisk egg yolks with sugar, slowly adding hot coconut mixture.
  • Pour pudding into bowls and refrigerate for at least two hours.
    topped with shredded coconut, chopped pistachios, and a dusting of cinnamon, with two gold spoons on the side.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 150g | Calories: 300kcal (15%) | Carbohydrates: 45g (15%) | Protein: 4g (8%) | Fat: 12g (18%) | Saturated Fat: 10g (63%) | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 60mg (20%) | Sodium: 100mg (4%) | Potassium: 150mg (4%) | Fiber: 2g (8%) | Sugar: 22g (24%) | Vitamin A: 150IU (3%) | Vitamin C: 2mg (2%) | Calcium: 50mg (5%) | Iron: 1mg (6%)
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