Coconut Tapioca Pudding


Preparation Time: 10 minutes
Cooking Time: 35 minutes


1/3 cup small pearl tapioca
1 can (400 ml) coconut milk
2 heaped teaspoons of coconut cream concentrate
1/4 cup sugar or stevia liquid to taste
1 vanilla bean
3/4 cup unsweetened large-flake coconut, toasted
1/2 cup chopped fresh fruit such as mango, papaya or strawberry

  1. Place all ingredients in bowl of 6-cup rice cooker
  2. Slice vanilla bean along side, scrape out contents. Add both contents and the bean shell to the other ingredients
  3. Stir to combine. Close the cover and set for Porridge cycle
  4. Open the cover and stir briefly every 20 minutes, then close cover.
  5. At end of cycle, carefully remove bowl from cooker. Remove the vanilla shell. Pour into a large serving bowl or individual serving dishes.
  6. Serve warm or cold. Top with toasted coconut and fresh fruit

Note: small pearl tapioca is about the size of sesame seeds; anything larger will take longer and require more liquid.







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