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.

Nutriscore Rating: 68/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

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)

Directions

Step 1

Rinse the tapioca pearls under cold water using a fine mesh strainer to remove excess starch.

Step 2

In a medium saucepan, bring 4 cups of water to a boil.

Step 3

Add the rinsed tapioca pearls to the boiling water and reduce the heat to medium-low. Stir occasionally to prevent sticking.

Step 4

Cook the tapioca pearls for 10-12 minutes, or until they turn mostly translucent with just a small white center remaining.

Step 5

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.

Step 6

Drain the cooked tapioca pearls in a fine mesh strainer and rinse under cold water to stop the cooking process. Set aside.

Step 7

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.

Step 8

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.

Step 9

Remove the pandan leaves (if used) and add the cooked tapioca pearls to the coconut milk mixture. Stir gently to combine.

Step 10

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.

Step 11

Remove from heat and let the pudding cool slightly. Serve warm or chilled, as desired.

Step 12

Optional: Garnish with ripe mango slices or fresh fruit for added flavor and texture.

Nutrition Facts

Serving size	1753.9 grams (1753.9g)

Amount per serving	% Daily Value*
Calories	1358

Total Fat 1.60g	2%
Saturated Fat 0.50g	3%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 664mg	29%
Total Carbohydrate 336.90g	123%
Dietary Fiber 6.10g	22%
Total Sugars 124.30g
Protein 2.60g	5%

Vitamin D 0IU	0%
Calcium 160mg	12%
Iron 4mg	23%
Potassium 654mg	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.

Source of Calories

Fat: 1.0%

Protein: 0.8%

Carbs: 98.2%