Coconut Tapioca Pudding Rice Cooker
Indulge in the creamy bliss of Coconut Tapioca Pudding made effortlessly in your rice cooker! This comforting dessert combines tender, translucent tapioca pearls with the rich, tropical flavors of coconut milk and a hint of vanilla for an irresistible treat. With just 10 minutes of prep and the convenience of rice-cooker cooking, this recipe is perfect for both weekday indulgences and special occasions. Sweetened with just the right amount of sugar and finished with optional shredded coconut or fresh fruit toppings, it’s a versatile dessert you can serve warm or chilled. Whether you're craving a quick, dairy-free dessert or looking to impress guests with a unique twist on pudding, this Coconut Tapioca Pudding is a must-try!
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Recipe Information
Ingredients
- 0.5 cup Small tapioca pearls
- 1 cup Coconut milk
- 2 cups Water
- 0.25 cup Granulated sugar
- 0.25 teaspoon Salt
- 0.5 teaspoon Vanilla extract
- 2 tablespoons Shredded coconut (optional)
- Fresh fruit or nuts for topping (optional)
Instructions
Rinse the small tapioca pearls under cold water using a fine-mesh strainer to remove excess starch. Let them drain completely.
Add the rinsed tapioca pearls, coconut milk, water, granulated sugar, and salt into the rice cooker. Stir the mixture to combine.
Close the rice cooker lid and turn it on to the 'cook' setting. Stir the mixture every 5-7 minutes to ensure even cooking and prevent the tapioca from clumping or sticking to the bottom.
Check the pearl consistency after 20-25 minutes. The tapioca should become translucent and soft. If it seems too thick, add a splash of water to achieve your desired consistency.
Once the tapioca is fully cooked, stir in the vanilla extract and shredded coconut (if using). Turn off the rice cooker and let the pudding sit for 5-10 minutes to cool slightly.
Spoon the pudding into serving bowls. Optionally, top with fresh fruit or nuts for additional texture and flavor.
Serve warm or refrigerate for 1-2 hours and enjoy chilled.
Nutrition Facts
Calories |
181 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.1 g | 4% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 138 mg | 6% | |
| Total Carbohydrate | 38.2 g | 14% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 18.4 g | ||
| Protein | 0.4 g | 1% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 24 mg | 2% | |
| Iron | 0.2 mg | 1% | |
| Potassium | 100 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
