Vietnamese Coconut Tapioca Pudding (Chè Bột Lọc Dừa)

Allergens

Dairy (Sweetened Condensed Milk)

Ingredients

• 1/2 cup small tapioca pearls (bot loc)
• 4 cups coconut milk
• 1/2 cup sugar
• 1/2 teaspoon salt
• 1/4 teaspoon vanilla extract
• 1/2 cup sweetened condensed milk
• 1/4 cup fresh or canned young coconut meat, shredded
• Crushed ice
• Fresh mint leaves

Instructions

1. Rinse the tapioca pearls under cold water and drain well. In a large pot, bring 8 cups of water to a boil. Add the tapioca pearls and cook for about 20 minutes or until they're cooked through but still slightly chewy. Drain and rinse with cold water to prevent them from sticking together. Set aside.
2. In another pot, combine coconut milk, sugar, salt, and vanilla extract. Stir well over medium heat until the sugar is dissolved. Remove from heat and let it cool slightly.
3. Mix in the sweetened condensed milk into the coconut milk mixture until thoroughly combined. Add the cooked tapioca pearls and shredded young coconut meat, stirring gently to combine all ingredients evenly. Refrigerate for at least 2 hours or until chilled.
4. To serve, scoop the pudding into individual bowls, filling each about two thirds full. Add a generous portion of crushed ice on top and garnish with fresh mint leaves. Enjoy the perfect blend of texture, flavor, and presentation in every spoonful!

Chef’s Insight

The combination of chewy tapioca pearls and rich coconut milk creates a unique mouthfeel that is both comforting and refreshing.

Notes

This recipe calls for small tapioca pearls, but you can use different sizes depending on your preference.