Coconut Tapioca Pudding

Coconut Tapioca Pudding

July 15: National Tapioca Pudding Day

Highlander’s Mum would sometimes make traditional tapioca pudding for dessert when he was growing up. For a family of nine (two parents and seven children), a little tapioca goes a long way. Tapioca pudding is also served for dessert at some Asian restaurants and is flavored with fruits. For our blog recipe post, we gave tapioca pudding a tropical touch with coconut milk, flakes and extract. Thai it—you’ll like it for National Tapioca Pudding Day!


(Adapted from A Taste of Thai)


  • 1 13.5-ounce can of coconut milk (we used lite)
  • 1 cup milk (we used Lactaid brand)
  • ¼ cup quick cooking tapioca
  • ½ cup sweetened flaked coconut
  • ½ cup sugar
  • 1 egg, beaten
  • ½ teaspoon vanilla extract
  • ½ teaspoon coconut extract


In a saucepan, combine the coconut milk, milk, tapioca, flaked coconut, sugar and egg. Mix until the ingredients are blended well. Let stand for about five minutes. Bring to a boil over the stovetop, stirring constantly. Remove from heat and stir in the extracts. Cover the saucepan and let it cool for half and hour. Serve warm or cold. Garnish with toasted coconut flakes.

Coconut Tapioca Pudding