We used green tapioca pearls for this Thai Tapioca Pudding. Green tapioca pearls are coloured and flavoured with Pandanus leaves. The coconut flesh should be from a young coconut and will be soft and moist. If you cannot find green tapioca pearls, just use ordinary tapioca pearls and put 2-3 Pandanus leaves in the water when you boil the tapioca pearls, removing the leaves when the Tapioca is cooked.

Other Recipes from Thailand

Tapioca Pudding

Ingredients for Tapioca Pudding

1 Cup Green Tapioca Pearls
1 Cup Young Coconut , sliced thinly
1 Cup Coconut Cream
1 Cup Sugar
4 Cups water
1/2 Tsp Salt


1. Put the water into a saucepan and bring to the boil over a medium heat

2. Add the Tapioca Pearls and cook until they become translucent. (Add the Pandanus leaves now if using plain Tapioca Pearls)

3. Add the sugar and the Coconut flesh (retain a few strips of the coconut for garnish). Stir well until all the sugar has dissolved. Remove from the heat.

4. Put the Tapioca mixture into a serving dish and garnish with the retained strips of Coconut.

5. Using a small pan, add the Coconut cream and the salt and bring to the boil slowly over a medium heat, stirring often. Remove from the heat.

6. Spoon a little of the Coconut cream over the Tapioca Pearls and serve.

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