Cooking tapioca pearls turns them into a creamy and satisfying pudding. Coconut and pineapple give a sweet tropical twist to this classic dessert.

Yield: Serves 4.



  • 6 cups water
  • 1/3 cup pearl tapioca
  • 1 can (400 mL) coconut milk
  • 1 cup homogenized milk
  • 1/4 cup sugar
  • 1/2 tsp coconut extract*
  • Pinch salt
  • 1 cup pineapple chunks
  • 1/2 cup unsweetened shredded coconut, toasted


  1. Bring water to a boil. Reduce heat; add tapioca and cook, uncovered, for 15 minutes. Drain.
  2. Combine coconut milk, milk, sugar, coconut extract and salt in a medium heavy saucepan. Cook, stirring, over medium heat, until mixture is steaming.
  3. Stir in tapioca and bring to a boil, stirring frequently. Reduce heat and simmer, uncovered, stirring occasionally, until mixture is thickened and tapioca is tender, about 15 – 20 minutes for firm tapioca and 40 minutes for soft tapioca.
  4. Remove from heat. Transfer pudding to a bowl. Cool to room temperature, stirring occasionally.
  5. Cover surface of pudding with plastic wrap. Refrigerate for at least 2 hours or up to 24 hours. Serve topped with pineapple and coconut.
Nutritional analysis per serving:

353 calories, 23.5 g fat, 4.2 g protein, 35.9 g carbohydrate, 1.6 g fibre, 75 mg sodium

*Ingredient not included in nutritional analysis.