Tapioca is made from the root of the cassava plant; it's used as a thickening agent in puddings, soups, and fruit-pie fillings. Look for it in the pudding section at your supermarket.



Ingredient Checklist


Instructions Checklist
  • In a medium saucepan, lightly beat egg. Add coconut milk, milk, sugar, and tapioca; whisk to combine. Set aside, at least 5 minutes, until tapioca is slightly softened.

  • Stirring constantly, bring mixture to a boil over medium heat; stir in vanilla. Transfer mixture to a bowl; cover with plastic wrap. Let cool until no longer hot, about 30 minutes. Refrigerate until cold, 2 to 3 hours (or up to 3 days).

  • Meanwhile, preheat oven to 350 degrees. Spread coconut in a single layer on a rimmed baking sheet. Toast, tossing once or twice, until golden, 10 to 15 minutes; let cool.

  • Just before serving, whisk pudding to loosen. Divide among four serving glasses or dishes; top with pineapple and toasted coconut.

Reviews (2)

21 Ratings
  • 5 star values: 4
  • 4 star values: 10
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 0
Rating: Unrated
I've made it with light coconut milk, and coconut milk beverage as a substitute for milk. I also added some lime zest....It's still cooling, but the tastes I've had so far are delicious!
Rating: Unrated
This is easily one of my favorite light desserts. I usually serve it with fresh mango instead of toasted coconut. I've used both light and regular coconut milk and prefer the light in flavor and consistency.