Tapioca Pudding
Tapioca Pudding
  • 1 cup of tapioca pearls
  • 400g can of organic coconut cream
  • 1 cup of filtered water
  • 2 teaspoons coconut sugar
  • Mixed berries, or other fruit


Soak the tapioca pearls, or "soga", in a large bowl of water for 2 hours. Strain the tapioca in a fine sieve.

Cook the tapioca in boiling water for 10 minutes or until the tapioca turns clear. Drain the tapioca in the sieve.

Over low heat, add the coconut cream, water and coconut sugar and cook, stirring, for 5 minutes, allowing the sugar to dissolve.

Add the tapioca to the coconut cream mixture and gently stir until combined.

Allow the tapioca mixture to cool then place in the fridge in an airtight container.

Serve the tapioca pudding with fresh berries, mango, passionfruit or banana.
"This recipe for Tapioca Pudding is rich in coconut, a healthy dessert that is gluten free and not too sweet."