Tropical Thai Coconut-Tapioca Pudding
A healthy, vegan, and gluten-free Thai coconut-tapioca pudding offers an easy-to-prepare and delightful dessert option.
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Instructions
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Soak tapioca in 1 cup water for 15-20 minutes until expanded, then drain.
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In a lidded pot, combine drained tapioca, salt, and 2 cups water; bring to a boil over high heat.
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Reduce heat to medium-low and simmer for 10-15 minutes, stirring periodically; add water as needed to prevent spitting.
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Turn off heat, cover the pot tightly, and let sit for 10 minutes to allow tapioca to become fully soft and translucent.
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Let tapioca cool, then cover and refrigerate until chilled and thickened.
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To serve, scoop tapioca into bowls, add 1/4 to 1/3 cup coconut milk and 1 tablespoon syrup to each portion, and stir well.
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Garnish with fresh mango or other tropical fruit slices, if desired.