Tapioca Pudding

Preparation info
  • Serves


    • Difficulty


Appears in
Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

  • About

This pudding, made from large pearl tapioca and coconut milk and served warm, is much lighter than the Western-style version. You can adjust the sweetness to your taste. Serve with lychees or the smaller, similar-tasting longans – also known as “dragon’s eyes”.


  • 115 g/4 oz/ cup tapioca
  • 475 ml


  1. Put the tapioca in a bowl and pour over warm water to cover. Leave to soak for 1 hour so the grains swell. Drain.

  2. Pour the measured water in a large pan and bring to the boil over a medium heat. Add the sugar and salt and stir until dissolv