Silky coconut pudding with tapioca pearls, cinnamon, and nutmeg — a light island dessert.
This simple yet elegant pudding showcases coconut's natural sweetness without added sugar. Tapioca pearls add a delicate chew, while warm spices (cinnamon and nutmeg) provide subtle depth. Often served chilled, it's a refreshing dessert after rich seafood meals or on hot island afternoons.
Serves 4
Bring water to a boil. Add tapioca pearls and stir. Simmer for 10 minutes until translucent, stirring occasionally.
Pour in coconut milk slowly while stirring. Continue simmering for 5 minutes.
Stir in vanilla extract, cinnamon, and nutmeg. The pudding should be creamy but not too thick.
Pour into small bowls. Serve warm or chilled, depending on preference.
Don't boil the coconut milk vigorously — it can separate.
Tapioca pearls absorb liquid as they cool, so the pudding will thicken slightly.
Chill for at least 2 hours for a firmer texture.
Add diced mango or papaya for tropical fruit
Sprinkle toasted coconut flakes on top
Use palm sugar for a caramel-like sweetness
Refrigerate up to 4 days in an airtight container.
Coconut puddings are beloved across Micronesia as a simple, naturally sweetened treat that requires minimal imported ingredients.
Coconut cream is thicker; dilute it with more water. Coconut milk is ideal for this pudding.
They've absorbed too much liquid. Stir more frequently and reduce cooking time if needed.
Per serving (120g / 4.2 oz) · 4 servings total
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