Thai Tapioca Pudding

"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."
photo by The Tiny Chef photo by The Tiny Chef
photo by The Tiny Chef
photo by The Tiny Chef photo by The Tiny Chef
Ready In:




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

Questions & Replies

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  1. Papagayita
    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.
  2. The Tiny Chef
    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. :]
  3. Greyrain
    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.
  4. Krsi Sue
    Yummo! My mom used to make this for me when we lived in Guam. We used fresh coconut milk from the trees in our front yard then.....I had to buy canned coconut milk...This was easy and tasty. I love the flavor. Thanks for bringing a recipe from my past to my present.
  5. cariannhillsgrove
    Loved every last bite! Served it with fresh whipped cream on top. Compliments were flying around the table when it was served!


We love to eat :) I'm an island girl living in Seattle, WA who loves to cook! I enjoy cooking for my family and friends, and I don't find many things more satisfying than sharing food and good memories with them. Plus they always seem to be hungry--perfect! <img src=""> <img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket">
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