No-Bake Creamy Coconut & Milk Tapioca Pudding

Oh wow, another tapioca recipe, I know, I know, it might seem like a lot, but tapioca is honestly one of the most versatile ingredients out there, and I absolutely love it, both for the texture it brings and for that wonderful creaminess it adds to desserts. So here we are again, because some things are just too good not to come back to. This time I went with coconut milk instead of the usual heavy cream or regular milk, and let me tell you, it makes all the difference, giving the pudding a richer, silkier texture and a really lovely, subtle tropical aroma that you just can’t get any other way.

I served mine in small individual cups with a few different toppings, just to show that you can really mix things up and have a little fun with it. But honestly, you can just as easily unmold this and serve it as a proper pudding on a plate if you want to impress someone. Either way it works perfectly. I kinda think the toppings are what make this pudding go from good to really yummy and delicious, so don’t skip them, try a few different ones and see what you love best. Let’s get to the recipe!

No-Bake Creamy Coconut & Milk Tapioca Pudding

Servings: 6
Time: 40mins
Difficulty: Normal
Rating: ★★★★★
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Ohh ohhh this is a delicious, easy, and creamy dessert that you can make in a jiffy, especially if you already have the tapioca hydrated! 😀

Ingredients

Tapioca – 125g
Milk – 100ml (Whole)
Coconut Milk – 200ml
Sugar – 50g (+/- 4 tablespoons)
Lime – 1 peel
Shredded Coconut – For sprinkling (or toasting)
Maria Cookies – For sprinkling
Cinnamon – For sprinkling

Directions

Start by hydrating the tapioca with milk, ideally overnight, but at least 4 hours.

When it’s time to cook, put it in a small saucepan with the coconut milk, sugar, and a lime peel. Heat over low heat.

Stirring constantly, let the mixture warm up without boiling. When it’s very hot, stir for 6 to 8 minutes until the mixture starts to thicken.

Remove from heat and pour into small bowls. Refrigerate to set.
Once set, you can serve it in bowls sprinkled with toasted shredded coconut (just toast it in a pan for a few minutes until it changes color), crushed biscuit crumbs, or cinnamon ;D
You can also unmold it if you want, it looks nice that way too. Enjoy!

Notes & Tips: I used Maria cookies (a classic mild, lightly sweet Portuguese cookie), but any cookie that isn’t too sweet will work just as well, like a digestive biscuit or a plain graham cracker. You can also go wild and top it with chocolate shavings, chopped nuts, fresh fruit, or really whatever you feel like.

When it comes to hydrating the tapioca, don’t rush it. Overnight really is the best option if you have the time, the pearls absorb the milk much more evenly and the final pudding will be smoother and creamier.

Keep the heat low and your attention high during cooking, this pudding can go from perfect to scorched quickly if you walk away. Keep stirring and be patient. Also be sure to not overcook, if you do the pieces of tapioca will dissolve and you’ll get just a jelly like soup hehehe yes it happen to me 😀

The lime zest is a small detail that makes a big difference, it adds a subtle brightness that balances the richness of the coconut milk beautifully. Don’t skip it!

You can eat it warm or cold, but i kinda like it best very cold 😀

If you want a firmer pudding that unmolds cleanly, let it chill in the fridge for at least 3 to 4 hours, or ideally overnight. For a softer, creamier spoonable texture, 1 to 2 hours is enough.

This recipe for No-Bake Creamy Coconut & Milk Tapioca Pudding was originally created on BakeAfter.com. Esta receita de Pudim de Coco e Tapioca foi publicada em português no Iguaria.com.