Ingredients
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1/2 cup small pearl tapioca
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4 cups water
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1 can (13.5 oz) full-fat coconut milk
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1/2 cup granulated sugar
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1/4 teaspoon salt
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1/2 teaspoon pandan extract (optional for color and flavor)
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1 Fresh fruit (such as mango, lychee, or dragon fruit) for topping (optional)
Directions
Enjoy the refreshing taste of Vegan Vietnamese Coconut Tapioca Pudding, a delightful Vietnamese dessert that’s perfect for a sweet escape.
Vegan Vietnamese Coconut Tapioca Pudding can be customized with your favorite fresh fruits for added flavor and texture. The pandan extract is optional but adds a unique fragrance and light green color to the pudding.
Steps
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1
Done
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Cook Tapioca: |
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2
Done
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In a large saucepan, bring 4 cups of water to a boil. Add the tapioca pearls and stir gently to prevent sticking. Reduce the heat to medium-low and simmer for about 15-20 minutes, or until the tapioca pearls turn translucent. Stir occasionally. |
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3
Done
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Rinse Tapioca: |
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4
Done
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Drain the cooked tapioca pearls in a fine-mesh strainer and rinse them under cold water to remove excess starch. Set aside. |
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5
Done
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Prepare Coconut Mixture: |
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6
Done
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In another saucepan, combine the coconut milk, granulated sugar, and salt. Heat the mixture over medium heat, stirring constantly until the sugar has dissolved. Do not let it boil. Remove from heat. |
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7
Done
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Combine Tapioca and Coconut: |
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8
Done
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Add the cooked tapioca pearls to the coconut mixture and stir well to combine. If you're using pandan extract, add it at this point and mix until the desired color and flavor are achieved. |
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9
Done
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Chill: |
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10
Done
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Allow the pudding to cool to room temperature. Then, refrigerate for at least 2 hours or until it's thoroughly chilled. |
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11
Done
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Serve: |
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12
Done
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To serve, spoon the coconut tapioca pudding into serving bowls or glasses. Top with fresh fruit if desired. |
