Easy Coconut Milk Tapioca Dessert Recipes

COCONUT TAPIOCA (VEGAN)

Steps:

• Place tapioca and coconut milk in a medium saucepan and let soak for 30 minutes.
• Add sugar and salt to the tapioca mixture, and heat over medium heat until it reaches a simmer. Reduce heat to low and let simmer very gently for 15 minutes until tapioca pearls are transparent and the mixture has thickened. Be sure to stir frequently so that the tapioca doesn't stick to the bottom. Once done, remove from heat and stir in vanilla.
• Pour into cups and place in the refrigerator until completely chilled, at least 3 hours. The pudding will thicken after refrigeration.
• Serve with sliced fresh fruit/fruit puree and coconut chips if desired.
• Tapioca is best the same day it's made, but will keep for up to 3 days in the fridge.

TROPICAL THAI COCONUT-TAPIOCA PUDDING

Steps:

• Gather the ingredients.
• In a medium bowl, cover tapioca with 1 cup water.
• Let soak for 15 to 20 minutes or until the granules expand slightly. Avoid over-soaking or the tapioca will not be able to hold its shape.
• Pour off excess water.
• In a pot with a lid, combine tapioca, salt, and the remaining 2 cups water. Bring to a boil over high heat.
• Reduce the heat to medium-low and simmer for 10 to 15 minutes. Stir occasionally, adding a little more water if necessary to prevent tapioca from bubbling and "spitting."
• When the tapioca turns soft and a little gooey, turn off the heat and place the lid on tight. Let it sit at least 10 minutes. The residual heat inside the tapioca will finish turning all of the seeds soft and translucent.
• Remove the lid and allow the tapioca to cool on the stovetop.
• Cover it again and refrigerate until it's cold; it will thicken and gel together.
• To serve, scoop about 1/4 cup or more of the cold tapioca per person and place in serving glasses or bowls.
• Pour 1/4 to 1/3 cup coconut milk over each portion and stir to mix. This pudding should be on the runny side and you will have to stir it well to distribute the tapioca.
• Add a little syrup to each portion (about 1 tablespoon or to taste). Each person can add more according to their preferred sweetness.
• Add slices of fresh mango or any tropical fresh fruit, if desired.

EASY COCONUT MILK TAPIOCA DESSERT

Steps:

• Combine water and large-pearl tapioca in a 2-quart saucepan and allow to soak for at least 30 minutes, up to 2 hours. Tapioca pearls will partly fall apart.
• Stir in coconut milk and salt. Bring to a simmer and heat for about 10 minutes or until the liquid is thickened and the tapioca pearls are translucent.
• Remove from the heat and allow to cool for at least 10 minutes.
• Stir in the sweetener and the vanilla and mix well.
• At this point you need to decide if you want to serve fruit on the side or mixed in. If you want to mix it in, fold it in gently now.
• Spoon into serving-size dishes.
• Serve warm or cold. Garnish with additional fruit if desired.

TARO COCONUT TAPIOCA DESSERT

Steps:

• In a saucepan with a lid, bring 4 cups of water to a boil, and stir in the tapioca pearls (pearls will swell in size). Reduce heat to a simmer, and cook the tapioca until pearls begin to soften, about 7 minutes. Cover the pan, and let the tapioca pearls stand for 10 to 15 minutes, until the centers are clear. Gently drain the excess water, and set the pearls aside.
• Bring 6 cups of water to a boil in a large saucepan and stir in the taro root. Reduce the heat to medium-low, and simmer the taro until soft, about 10 minutes. Add coconut milk and rock sugar, stirring to dissolve the sugar, and simmer for 20 more minutes to blend the coconut milk and taro. Gently stir in the soft tapioca pearls until well combined. Let cool to room temperature, or serve chilled.