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 (adjust to taste)
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1/4 teaspoon salt
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1 pandan leaf, tied in a knot (optional)
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1 Sliced fresh mango or banana for garnish (optional)
Directions
Pandan leaf adds a unique flavor and aroma to this dessert. It’s optional but recommended for an authentic Vietnamese touch. You can find pandan leaves in Asian grocery stores. Adjust the sugar to your taste preference.
Steps
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1
Done
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Rinse the tapioca pearls under cold water and drain. |
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2
Done
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In a medium-sized saucepan, bring 4 cups of water to a boil. Add the rinsed tapioca pearls and cook over medium heat, stirring frequently, for about 10-15 minutes or until the pearls are translucent and soft. Be careful not to overcook; you want them to have a slight chewiness. |
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3
Done
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While the tapioca is cooking, in another saucepan, combine the coconut milk, sugar, salt, and the knotted pandan leaf (if using). Heat the mixture over medium heat until it's warm and the sugar has dissolved. Do not let it boil. Remove the pandan leaf after a few minutes. |
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4
Done
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Once the tapioca pearls are ready, drain them and transfer them to the coconut milk mixture. Stir well to combine. |
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5
Done
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Simmer the mixture over low heat for an additional 5-7 minutes, allowing the tapioca to absorb the coconut flavor. |
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6
Done
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Remove the saucepan from heat and let the pudding cool for a few minutes. |
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7
Done
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To serve, ladle the Vegan Vietnamese Coconut Tapioca Pudding into individual bowls. |
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8
Done
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Optionally, garnish with slices of fresh mango or banana for added sweetness and texture. |
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9
Done
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Serve warm or chilled, depending on your preference. |
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