Coconut Tapioca Pudding Recipe – Sunset Magazine
Coconut and tapioca pudding with a hint of salt—perfectly sweet and satisfying. Yielding 8 servings, this Thai-inspired dessert is both creamy and flavorful.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sunset.com.
Ingredients
- 1 cup pearl tapioca (1/16 to 1/8 in.) or quick-cooking tapioca
- 1 cup sugar
- 1 1/3 cups canned coconut milk
- 1 teaspoon salt (see notes)
- 1/2 cup fresh corn kernels or chopped peeled fresh or canned water chestnuts (optional)
- 2 tablespoons cornstarch
- Sliced strawberries
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