Total Time
45mins
Prep 45 mins
Cook 0 mins

The perfect answer for when you have tons and tons of leftover tapioca (like I do!) from another dessert. This is Naret Sihavong's (owner of Phuket Thai Restaurant in Honolulu, HI), recipe.

Ingredients Nutrition

Directions

  1. Rinse tapioca in cool tap water. Drain.
  2. Place in saucepan with 6 cups water.
  3. Bring to a boil over medium heat and cook 5 minutes, stirring constantly.
  4. Drain and rinse.
  5. Combine coconut milk and 2 cups water in a clean saucepan.
  6. Add tapioca to milk mixture and bring to a boil over medium heat, stirring constantly.
  7. Add sugar and salt, stirring until sugar is dissolved.
  8. Remove from heat.
  9. Taste and add more sugar or salt as needed.
  10. Let mixture sit in saucepan for 30 minutes.
  11. Pour into dessert glasses and serve warm. Serves 8.
  12. Variation: Serve chilled with 1/4 cup diced honeydew melon added to each serving.
Most Helpful

This is wonderful! Exactly the dessert I've been dreaming about ever since I had it at a Thai restaurant. I modified the recipe though--used about 3/4 C small Thai colored tapioca, only 1.5 C coconut milk, and 2/3 C sugar. Delicious.

Papagayita July 11, 2012

I ended up halving the recipe, and just cooked the tapioca in the coconut milk and saved some time. I also subbed Splenda for the sugar, as I'm diabetic. Used Kraft Minute Tapioca and didn't do any of the rinsing. Still turned out great. I tried some after I was done cooking, it tastes excellent even with the modifications I used. Reminds me of a local Thai restaurant's tapioca pudding that I had. Thank you for sharing! Pictures coming as soon as it cools. :]

The Tiny Chef October 13, 2008

This was delicious and refreshing. We made it twice; the first time following the recipe exactly (which led to the pudding being quite thin) and the second time not bothering with quite as much rinsing. It was delectable both times— fresh blueberries on top was the perfect finish.

Greyrain June 05, 2008