Coconut Tapioca Pudding

I admire the resilience of the coconut—the tough outer shell, the softer interior. It may not be a traditionally beautiful fruit, as it hides itself between layers of thick husk, but the brilliant white meat is worth the trouble. Coconut used to be a passing fancy for me, an afterthought more than a headlining ingredient. I would toss a few flakes in granola or a quick banana bread, but I never gave it much attention, or appreciated it for what it was.

All of this changed when I was diagnosed as lactose intolerant, and I could not be more grateful for the coconut and its countless uses.

When I was in Hawaii a couple years ago, I insisted on pulling the rental car to the side of the road to stop at a small fruit stand. One coconut, please, I requested.

Young or old?

There's a difference?

Since it was a quiet afternoon, the stand owner took some time to give me a little lesson in coconuts. After chopping through two with a hatchet, he allowed me to sip the water from each. Young coconut water was fizzy and refreshing. Old coconut water had a thick musky scent and flavor—not bad, but not terribly pleasant either. Then, it was time to taste the meat. For the young coconut, he handed me a plastic spoon. The young coconut flesh was so tender, so soft, it had the consistency of custard. The old coconut had the hard white flesh I was already familiar with. When the lesson was through, he packaged them up and sent me on my way.

This coconut tapioca pudding combines coconut in three different forms. Rich coconut milk forms the base of the pudding. Whipped coconut cream, dolloped on top, provides a creamy thickness that is wonderful to eat between bites or to stir straight into the pudding. Lastly, a few flakes of toasted coconut are sprinkled on top, for flavor and for a pop of color.

A trifecta of coconut, in pudding form.

Coconut Tapioca Pudding is perfect for the unpredictable weather of spring. The pudding can be served warm or cold to suit the scene outside the window. Coconut is the clear star of the dish, adding flavor in texture in three separate forms. This is a simple dish best served for afternoon pick-me-ups or lazy evening treats.

One Year Ago: Peanut Butter & Jelly Muffins, Almond Butter Chocolate Chip Cookies, and Sunflower Seed Bread
Two Years Ago: Blackberry Goat Cheese Tart, Arborio Rice Pudding, and Chocolate Marshmallow Whoopie Pies
Three Years Ago: Orange Scones, Almond Joy Tart, and Strawberry Toasted Oat Yogurt Parfait

Coconut Tapioca Pudding

Yields about 6 servings

1/2 cup (88 grams) small tapioca pearls
14 ounces (414 ml) coconut milk, full-fat or light
1 cup (237 ml) milk of choice
1 large egg yolk
1/3 cup (83 grams) granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla bean paste (or vanilla extract)
Coconut Whipped Cream
Toasted coconut

In a large saucepan, whisk together the tapioca pearls, coconut milk, and milk of choice. Allow to soak for 30 minutes.

Whisk in the egg yolk, granulated sugar, and salt. Bring to a simmer over medium heat. Reduce heat to low and continue to simmer for 20-25 minutes, stirring frequently, until the pudding thickens and the tapioca pearls become translucent.

Remove from heat and stir in the vanilla bean paste. Refrigerate for several hours until cool. The pudding will thicken significantly once cooled.

To serve, pour into pudding cups and top with coconut whipped cream and toasted coconut.

Comments

[Laura]

I wasn't the biggest fan of coconut either. My mother hates it so, naturally, she always told me that it had a bad, strong, overpowering taste. Many years later, now, in my 20 years old, I decided to give coconut a try, and I'm glad that I did. This recipe looks amazingly delicious, however, can substitute the tapioca pearls for anything with the same texture? Chia seeds, maybe?

[Kristin Rosenau]

Laura-- I have used quinoa in pudding before to good effect. It would be prepared in much of the same method as this pudding (though it would not need to soak).

[Shelly @ Vegetarian 'Ventures]

Love that you shared the lesson you learned between the difference in young and old coconuts! I've heard the term 'young coconut' before but never stopped to think about what it actually meant! Being from the Midwest - I can't even imagine what that fresh coconut could have tasted like!

[Taylor @ greens & chocolate]

I've been really into coconut lately, as well. Coconut flakes, coconut milk, coconut water...I can't get enough of it. This pudding looks delicious!

[Ali]

As a coconut lover I am really excited about this recipe :)

[Joanna @ Carrot or Cake]

I love coconut and tapioca so I can't wait to try this. I never knew that coconuts change as they age, either. Really interesting. Your pictures are beautiful.

[Grace]

Yum- this looks so good! Could this count as "lazy dinner" instead of "lazy evening treat"? I like the idea of adding tapioca. I don't like the taste of regular tapioca pudding, but really like the texture. Coconut sounds like an excellent solution! Thanks for sharing.

[Christina @ but i'm hungry]

I am drooling. As in, I literally just drooled on the counter. What a beauty. Something about both tapioca pudding and real coconut flavor is so comforting to me... everything dessert should be. Can't wait to try this.

[Skye]

Isn't it funny how young coconut just tastes completely different from old coconut?! It - weirdly - really tastes young.
I love coconut milk - I used it recently in chia pudding and it tasted wonderfully creamy and decadent - with a touch of mango purée. I love tapioca, though, so I am very excited to try this! Have duly pinned.

[Anon]

I wish this site had photos of the baking process and not just various views of the finished item...

[Micheline @TheMiniatureMoose.com]

I have been in love with your site for years. Your photography is so romantic and moody, something that is hard to capture. And your recipes are earthy and unique. Love love love it. Great story about coconuts too, I have yet to travel anywhere where I can find a fresh coconut. It's on my to-do list that's for sure.

[Mani (A New Life Wandering)]

This sounds delicious. I am a BIG fan of coconut. I wish it was cheaper and easier to get in the US.
I would love a coconut tapioca pudding right about now, please, and thank you.

[Mallory]

Love the flavor of coconut - I think this will be perfect for when my parents visit this weekend - both lovers of tapioca pudding and coconut. A nice surprise for them! And thanks for the lesson on old vs young coconut - who knew!?!

[Ami@naivecookcooks]

These look so good! It's midnight here and I am getting hungry looking at these!!

[laurel @wannacomewith]

This sounds amazing. I've never been a big fan of tapioca pudding, but then I'd never tried it homemade until just last year. Suddenly I see what all the fuss is about! Sadly, it seems to be tough to find tapioca pearls. Every store around me just carries the instant tapioca (and I'm in a major city). So when I find pearls, I buy it up! Definitely going to be trying this one day. Thanks!

[Jennie @themessybakerblog]

This pudding looks so lush and creamy. Thanks for the coconut lesson. I never knew there was a difference.

[Claire]

Such interesting information about the difference between young and old coconuts - thanks for sharing! I'm curious about the coconut milk this recipe calls for, can I use the refrigerated coconut milk from a carton or does it need to be the canned variety? Thanks a bunch, hope you have a wonderful weekend!

[Valentina]

looks so so good!

Valentina

[Kristin Rosenau]

Claire-- I would suggest using canned coconut milk because it has a higher fat content, which will create a creamier pudding. The refrigerated coconut milk could be used for the milk of choice.