Coconut Milk Tapioca Pudding Coconut Milk Tapioca Pudding

Photography: Roger Proulx | Food Styling: Michelle Diamond | Prop Styling: Geneviève Lapointe 

Old-school tapioca pudding gets a tasty refresh so you can leave memories of “fish eyes and glue” in the past.

  • Total time 30 minutes
  • Portion size 6 servings




In saucepan, stir together coconut milk, milk, tapioca, sugar, eggs and salt; let stand for 5 minutes. Bring to boil over medium heat, stirring constantly. Remove from heat; let cool.

Divide tapioca among dessert cups. Sprinkle crumbled cookie pieces over top; garnish with rasp­berries and mint leaves. Serve warm or cold.

Test Kitchen Tip: Depending on the brand, coconut milk can be very thick. If this is the case, you can thin out the mixture by stirring in a bit of milk.

Nutritional facts PER SERVING: about

  • Fibre 1 g
  • Sodium 65 mg
  • Sugars 18 g
  • Protein 4 g
  • Calories 255
  • Total fat 15 g
  • Cholesterol 65 mg
  • Saturated fat 13 g
  • Total carbohydrate 25 g
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Baking & Desserts

Coconut Milk Tapioca Pudding