Thai Tapioca Pudding
Indulge in the creamy, tropical delight of Thai Tapioca Pudding, a classic Southeast Asian dessert that combines the silky texture of small tapioca pearls with the rich flavors of coconut milk. Lightly sweetened with sugar and a hint of salt for balance, this recipe is elevated with the aromatic touch of pandan leaves, though they're optional for customization. Simple yet satisfying, this gluten-free treat can be served warm or chilled, and a topping of ripe mango slices or fresh fruit adds a refreshing burst of color and taste. Quick to prepare in just 30 minutes, this easy-to-make pudding is perfect for satisfying your sweet tooth while transporting your taste buds to a sunny Thai paradise.
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Recipe Information
Ingredients
- 1 cup Small tapioca pearls
- 4 cups Water
- 1 cup Coconut milk
- 0.3333333333333333 cup Sugar
- 0.25 teaspoon Salt
- 2 pieces Pandan leaves (optional)
- 1 cup Ripe mango slices or fresh fruit (optional, for serving)
Instructions
Rinse the tapioca pearls under cold water using a fine mesh strainer to remove excess starch.
In a medium saucepan, bring 4 cups of water to a boil.
Add the rinsed tapioca pearls to the boiling water and reduce the heat to medium-low. Stir occasionally to prevent sticking.
Cook the tapioca pearls for 10-12 minutes, or until they turn mostly translucent with just a small white center remaining.
Turn off the heat, cover the saucepan with a lid, and let the tapioca sit for another 5 minutes to allow the center to fully cook and become translucent.
Drain the cooked tapioca pearls in a fine mesh strainer and rinse under cold water to stop the cooking process. Set aside.
In a separate medium saucepan, combine the coconut milk, sugar, and salt. If using pandan leaves, tie them into a knot and add them to the saucepan for flavor.
Cook the coconut milk mixture over medium heat, stirring occasionally, until the sugar dissolves and the mixture is warmed through. Do not let it boil.
Remove the pandan leaves (if used) and add the cooked tapioca pearls to the coconut milk mixture. Stir gently to combine.
Simmer the pudding on low heat for 2-3 minutes to heat through. If the mixture is too thick, you can add a small amount of water or more coconut milk to reach your desired consistency.
Remove from heat and let the pudding cool slightly. Serve warm or chilled, as desired.
Optional: Garnish with ripe mango slices or fresh fruit for added flavor and texture.
Nutrition Facts
Calories |
1358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.6 g | 2% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 664 mg | 29% | |
| Total Carbohydrate | 336.9 g | 123% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 124.3 g | ||
| Protein | 2.6 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 160 mg | 12% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 654 mg | 14% | |
*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.
