Coconut Tapioca Pudding is a real quick dessert to make and is super versatile. Switch up any fruit combination for a topping or add crunchy toppings to add some textural interest. (I had to look up if textural was a word. Something about it just doesn’t sound right.) Adding in some vanilla extract would also taste great but I personally like to keep mine nice and coconut-ty

Fun Fact Alert! I realized I knew nothing about tapioca. I had never heard of a tapioca plant? Well, I looked it up and here is what I learned.

Tapioca is an extract from cassava (also known as yuca). You know cassava, it has been all the rage in the gluten-free and grain-free communities the last few years. Cassava is a tuber like yams or potatoes. And is grown mostly in Nigeria, Thailand, Brazil, and Indonesia.

Tapioca is the starch extracted from the cassava root. My understanding is it is extracted through a process of washing and crushing the cassava pulp. The wet pulp is then squeezed to extract a starchy liquid. Once all the water evaporates from the starchy liquid, the tapioca remains. From there the tapioca can be made into various different tapioca products.

Tapioca really has no taste by itself. It is a pure carbohydrate with zero protein and fat. And basically, no minerals or vitamins. (Note: Food is more than just a breakdown of its nutrition. Enjoy the goods you enjoy without overthinking it too much.)

It is typically usually used in western cooking as mainly a thickener or now in gluten-free products. Tapioca and cassava is a staple food in many tropical countries.

Tapioca pearls have a chewy texture with a very satisfying little bit of bounce to them — that chewy bounce is why I am crave them. The larger tapioca pearls are used in boba tea while the smaller ones are usually used in desserts like tapioca pudding. Tapioca is cheap, cheap, cheap — I got a bag for $1.29 at Tnt Market (a Canadian Asian grocery chain) and to make this recipe I used less than 10% of the bag.

COCONUT TAPIOCA PUDDING
WITH BANANA, MANGO, AND PINEAPPLE

makes 4-6 servings

2 cans (400mL each) coconut milk
½ cup small tapioca pearls
¼ cup maple syrup
¼ tsp salt

1 banana, sliced
1 cup diced mangos
1 cup diced pineapple, fresh or frozen

1. Add coconut milk, tapioca pearls, maple syrup, and salt into a saucepan. Stir until well combined.

2. Bring to a simmer over medium heat and cook until the tapioca is fully translucent and tender, about 20 minutes. Whisk every few minutes to keep tapioca from sticking. 

3. Divide between 4-6 bowls or jars and top with fruit. Cover and let cool in the fridge for at least 1 hour. OR enjoy warm or at room temperature.

4. Tapioca texture is best when eaten the same day but will keep for up to 3 days. 

   Recipe Notes:

   Coconut Milk

   -My preference is almost always to use high-fat coconut milk -- 17-20% is rich and thick. If the coconut milk you are using doesn’t have a fat % on it, look for descriptive words on the can such as “premium”, “rich”, or “cream” instead of milk.

   - Using high-fat coconut milk will make the pudding slightly firm when fully cold. If you prefer a silkier texture use regular coconut milk or use high-fat coconut milk and enjoy warm or at room temperature.

   - Regular coconut milk works fine as well but will not create quite as rich and decadent of a pudding.

Leave a comment, and don’t forget to tag your pictures #SHUPESSOUPS on instagram. I am excited to hear from you. Happy growing and cooking!

Byeee,
Morgan