Green Tapioca & Coconut Cream Cups

READY IN: 20mins


  • 2
    cups tapioca (mini, dried, & preferably green colored ones)
  • 3
    (14 ounce) cans coconut milk (or 1 3/4 cups coconut cream with 3 1/2 cups lighter coconut milk)
  • 2 12
    tablespoons tapioca (cornstarch has worked in a pinch as well) or 2 1/2 tablespoons arrowroot (cornstarch has worked in a pinch as well)
  • 14
    cup sugar, plus
  • 1
    tablespoon sugar
  • silver aluminum-type muffin paper cups (typically for cupcakes)


  • Add dry tapioca balls in a pot, and cover with water.
  • Turn on medium to high heat, and wait until the water comes to a boil.
  • Watch closely, so as not to let the tapioca get mushy.
  • When the tapioca has become soft, drain the water from the pot and leave tapioca to cool.
  • In another medium sized pot, add the coconut milk (and or cream).
  • Heat, and add sugar, stirring intermittently to ensure that there are no lumps.
  • Ensure that the sugar has dissolved, and then add the thickening agent (flour or cornstarch). Continue to stir while the cream begins to thicken, and is smooth.
  • To make things easier, place the muffin cups in a muffin tin.
  • Fill each cup with about 1" of tapioca.
  • Follow by topping each with another 1" of coconut pudding.
  • Set tray in the refrigerator to cool (this will also let the coconut cream further set).
  • Serve when you can no longer resist staring at them!