We were invited to a great weekend out in the snow lately and our hosts made this absolutely delicious coconut tapioca pudding. Originally it was supposed to be a dessert, but we ended up eating the pudding for breakfast and I am now absolutely addicted! If you like rice pudding, you’re probably going to like tapioca. Thanks for the inspiration!

Find the easy recipe here:

Ingredients for 6
Recipe adapted from
1/3 cup small pearl tapioca
2 ½  cups coconut milk (you might want to use low fat coconut milk, so it’s not as greasy)
1 egg yolk
¼ cup granulated sugar (I sometimes use no sugar at all – depends on your preference)
¼ teaspoon salt
1 vanilla bean, seeds extracted
1 ripe mango as topping for the pudding

In a medium saucepan, soak the tapioca in coconut milk for 20-30 minutes.

Whisk in egg yolk, sugar, salt and vanilla bean seeds. Place the saucepan over medium heat until mixture comes to a simmer, then reduce it to very low heat so it’s barely bubbling, and cook it until it thickens, about 10-15 minutes, stirring frequently. Pour into pudding cups or little bowls and chill for several hours or overnight. You can also eat it warm!

Prepare mango just before serving by cutting into very small squares or alternatively you can also purée it, depending on what you prefer.