Coconut Tapioca Pudding Delight: A Heavenly Malaysian Dessert Experience
Indulge in a flavorful and visually stunning Malaysian dessert with this easy-to-make Coconut Tapioca Pudding Delight recipe. Featuring creamy coconut milk, tender tapioca pearls, and an array of colorful fruits, this delectable treat is perfect for those on a standard diet and can be enjoyed by all.
Allergens
None
Ingredients
- 1/2 cup small pearl tapioca
- 4 cups coconut milk
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- Assorted fruits (kiwi, mango, strawberries) for topping
- Fresh mint leaves for garnish
Instructions
- Rinse the tapioca pearls under cold water and drain well.
- In a medium saucepan, combine coconut milk, sugar, vanilla extract, and salt. Bring to a boil over medium heat, stirring occasionally to dissolve the sugar.
- Add the rinsed tapioca pearls into the boiling coconut milk mixture and reduce heat to low. Cook for 25 30 minutes, or until the pearls are tender and translucent, stirring occasionally to prevent sticking.
- Remove from heat and let cool slightly. Stir occasionally to prevent clumping.
- Divide the tapioca pudding into six serving dishes and allow to cool completely.
- Top each dish with a variety of assorted fruits, and garnish with fresh mint leaves for an added touch of elegance.
Chef’s Insight
This dessert is perfect for a dinner party, as it can be prepared ahead of time and requires minimal effort to serve.
Notes
You can use canned coconut milk or fresh coconut milk for this recipe.