Coconut tapioca

This is a pudding made with tapioca pearls. The pearls are made from cassava root starch, a process that goes back to the Indigenous peoples of the Caribbean. Instant tapioca is an industrial product, taking the pearls, cracking them and then baking them. This recipe uses the traditional pearls and takes only a few minutes of your time to prepare and about 25 minutes to cook.


2 cups water
3 tablespoons tapioca pearls
1/2 cup heavy cream
4 tablespoons coconut flakes
2 egg yolks


Bring water to a boil. Stir in tapioca pearls. Cook on low heat for 17 minutes. Add cream. Bring to a low boil and cook another 5 minutes. Add coconut flakes. Cook 3 more minutes. Take off the the stove, add the two egg yolks and stir completely. Cool, then chill in the refrigerator for 2 or more hours. Serve in cups with berries.

You can use the whole egg instead of just the egg yolks, but you don’t need that extra protein.

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