I first tried coconut tapioca pudding while on vacation in Mexico. It was truly one of the best desserts I have ever tasted. It was deliciously creamy, full of coconut flavour and abounding with soft tapioca pearls dispersed throughout. This Coconut Tapioca Pudding is my version of the pudding I had. It is creamy and not as cloyingly sweet as most tapioca puddings are. It is also not too rich since the full-fat coconut milk is diluted with coconut beverage. The recipe is 100% vegan and great to enjoy as a snack or light dessert.
Tips for Making Perfect Pudding
Be careful not to burn the pudding: Custards like this pudding can burn easily during cooking due to the thickness of the custard. Burned custard will have burnt bits throughout which look and taste unappealing. You can avoid burning the pudding by stirring it constantly and scraping the bottom of the pot while it is cooking.
Chill the cooked pudding immediately: It is important to cool the pudding in the refrigerator immediately after it is made to prevent bacterial growth.
Cover the pudding with parchment: Covering the pudding with parchment paper while it is cooling in the refrigerator will prevent a tough skin from forming on top.
Recipe Q & A
Q: Why are the tapioca pearls in the pudding hard?
A: The tapioca pearls were not soaked prior to making the pudding. Soaking the tapioca pearls in the coconut beverage/milk for ~1 hour in the refrigerator allows them to soften and will result in a softer texture after cooking.