Tapioca pudding is classic Americana. This recipe has an Asian twist using coconut milk instead of milk (or cream)and eggs. This pudding is also dairy free and great for those who are lactose intolerant.

The key to this dish is to continually stir the tapioca to prevent it from sticking to the bottom of pan, much like risotto. The ingredients, although seemingly exotic, can be found in most grocery stores international food isle. And mini tapioca pearls are found in the bakery section of your local grocer. This is a great comforting dessert that my son loves!


1/2 cup of small pearl tapioca

2 cans of coconut milk
2 cans of coconut water (can contain coconut bits)

1/2 cup of brown sugar

1/2 tsp of cinnamon
Pinch of ground ginger
Toasted coconut flakes for garnish

In a large sauce pan, heat the coconut milk on medium heat. Add the tapioca when the coconut milk starts to steam, not boiling. Continue to stir genlty until the tapioca is cooked all the way. As the coconut milk starts to thicken, slowly add coconut water and stir again. Be careful not to make the pudding too thick or too runny. You may not have to use all the coconut water.

Once the tapioca is cooked all the way through and consistency of the pudding is what you like, add the brown sugar, cinnamon and ginger and stir in. Serve in large ramekins and garnish with toasted coconut flakes.