If you’re looking for a creamy dessert that is composed of just a few ingredients and is easy to prepare, than this is one to try. The colorful mixed fruits on top of the pudding makes it festive, and served in individual glasses, tropical tapioca is a pretty party pleaser. It’s also a great option if you’re looking for something slightly sweet that satisfies a vegan or non-dairy requirement on your menu. From chef Tal Ronnen and the “The Conscious Cook“, grab a spoon and try Tropical Tapioca Pudding:
Ingredients
2 (13.5-ounce) cans coconut milk (not light)
1/2 cup small pearl tapioca (not instant)
1/2 teaspoon sea salt (or kosher salt)
1/2 cup granulated sugar, or 1/4 cup light agave nectar
1 teaspoon vanilla
* I added a taste of orange zest along with orange extract for a dash of added flavor
Tropical Fruit (choose one or combine)
2 large ripe bananas, diced (add a spritz of lemon so it won’t turn brown)
1 ripe mango, diced
1 to 1 1/2 cups drained canned crushed pineapple or pineapple chunks
1 to 1 1/2 cups pomegranate seeds
3 or 4 kiwis, peeled and diced or sliced
Combine the coconut milk (be sure to scrape the thick cream from the cans), 1 full can of cold water, the tapioca, and salt in a medium saucepan. Bring to a boil over medium-high heat, stir the mixture frequently to prevent it from sticking. Add in the sugar and reduce the heat to medium-low and bring to a simmer. Continue cooking and stirring until the mixture forms a thick pudding and the tapioca pearls are completely translucent, about 20 to 25 minutes. Mix in the vanilla along with the orange zest and orange extract just before done. Remove from the heat and let the pudding cool for a bit. Serve warm or chilled. Garnish with the tropical fruit.
Makes 8 to 10 servings.
If you haven’t had tapioca before, or want to know more about it, tapioca is a starch extracted from the cassava plant root or tuber. Tapioca pudding is often made with whole milk, here coconut milk is substituted in its place. Based on all the friends that have requested the recipe, I can share that it is a tasty one. I love the fact that it is easy to whip up, and in fact now store the pudding ingredients in my pantry.
Happy entertaining!
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This looks wonderful and just the type of dessert I would love. I have never made my own tapioca pudding, looks easy enough!
Thanks for the note; it is super easy to make, hope you give it a try!
I recognize those glasses
and love the colorful fruit on top of the pudding. As beautiful to look at as it would be to eat!
You’re so sweet Beth! I’ve been enjoying Tal Ronnen’s cookbook and this simple dessert presented itself (the glasses indeed a motivating factor to find something wonderful to fill them).