Collections 4 Tapioca
Indulge in the creamy, tropical flavors of 'Collections 4 Tapioca,' a luxurious dessert that marries the classic charm of tapioca pudding with the richness of coconut milk. This easy-to-make recipe features tender small pearl tapioca simmered gently in a blend of whole milk and coconut milk, sweetened to perfection with granulated sugar and finished with a velvety hint of vanilla. The addition of whisked egg yolks creates a silky texture that elevates this comforting treat to gourmet status. Topped with fresh berries and a sprig of mint for a burst of color and freshness, this dessert is perfect for any occasion. Ready in just 40 minutes with minimal hands-on time, 'Collections 4 Tapioca' is an irresistible way to please every sweet tooth while keeping preparation stress-free. Keywords: creamy tapioca pudding, coconut milk dessert, easy tapioca recipe, fresh berry topping, tropical pudding.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 0.5 cups Small pearl tapioca
- 2 cups Whole milk
- 1 cups Coconut milk
- 0.5 cups Granulated sugar
- 2 large Egg yolks
- 1 teaspoons Vanilla extract
- 0.25 teaspoons Salt
- 0.5 cups Fresh berries (optional, for topping)
- 4 leaves Mint leaves (optional, for garnish)
Instructions
In a medium mixing bowl, soak the small pearl tapioca in 1 cup of water for 30 minutes. Drain and set aside.
In a medium saucepan, combine the soaked tapioca, whole milk, and coconut milk. Cook over medium heat, stirring constantly, until the mixture begins to bubble gently. This should take about 10 minutes.
Reduce the heat to low and continue to cook, stirring frequently, until the tapioca pearls become translucent and tender, about 15 minutes.
In a small bowl, whisk together the granulated sugar, egg yolks, and salt until smooth and pale in color.
Slowly ladle about 1/2 cup of the hot tapioca mixture into the egg mixture, whisking constantly to temper the eggs and prevent scrambling.
Return the tempered egg mixture to the saucepan with the tapioca. Cook over low heat, stirring constantly, until the pudding thickens slightly, about 5 minutes. Do not let it boil.
Remove the saucepan from heat and stir in the vanilla extract.
Transfer the tapioca pudding into serving bowls or glasses. Let it cool for about 15 minutes, then refrigerate for 1-2 hours until chilled.
Before serving, top with fresh berries and garnish with mint leaves if desired.
Nutrition Facts
Calories |
349 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.5 g | 8% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 188 mg | 8% | |
| Total Carbohydrate | 67.0 g | 24% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 38.9 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 163 mg | 13% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 267 mg | 6% | |
*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.
