Coconut Cream Tapioca

Coconut Cream Tapioca

Serves 4

Tapioca pearls along with sweet coconut and agave nectars combine to create this creamy Asian-style pudding. We use agar-agar as the thickening agent in the sauce. Agar-agar flakes, made from a combination of sea vegetables, provide a clear, tasteless alternative to animal or chemical-based gelatins.

  • Tapioca
  • 1/3 cup small pearl tapioca
  • 2 1/2 cups coconut nectar
  • 1 tablespoon light agave nectar (brown rice syrup may substituted)
  • Coconut Cream
  • 1 cup unsweetened coconut milk
  • 2 tablespoons light agave nectar
  • 1 teaspoon agar-agar flakes
  • 1/8 teaspoon sea salt
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To prepare the tapioca, combine the tapioca pearls, coconut nectar and agave nectar in a large saucepan. Allow the mixture to soak for 5 to 30 minutes, according to the package directions. Cook, over medium-high heat until the mixture comes to a boil. Decrease the heat and simmer, stirring frequently, until the mixture thickens and tapioca pearls become translucent, 15 to 20 minutes. Divide the mixture equally among four 3/4-cup ramekins or custard cups and let cool. Refrigerate until set, about 1 hour.

To prepare the coconut cream, combine the coconut milk, agave nectar, agar-agar and salt in a small saucepan, stir to blend. Set aside for 30 minutes to soften the agar-agar flakes. Cook, over medium heat, stirring constantly until the agar-agar flakes dissolve, about 8 to 10 minutes. Spoon the mixture over the tapioca. Refrigerate until set, about 1 hour. Serve chilled.

Nutritional Info: 
Per Serving:270 calories (120 from fat), 13g total fat, 11g saturated fat, 0mg cholesterol, 120mg sodium, 39g carbohydrate (2g dietary fiber, 26g sugar), 2g protein
Special Diets: 

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