Pineapple Coconut Tapioca Pudding

This pineapple coconut tapioca pudding is a tropical twist on a classic dessert. The tapioca pearls are cooked in coconut milk and water until they are tender, then combined with fresh pineapple, toasted coconut, and a touch of honey or maple syrup. The result is a creamy, flavorful pudding that is perfect for a summer dessert.

Tapioca pudding is a classic dessert that has been enjoyed for centuries. It is believed to have originated in Southeast Asia, where it is made with tapioca pearls, coconut milk, and sugar. The pudding was brought to the Americas by European colonists, and it quickly became a popular dessert in the United States. Today, tapioca pudding is still enjoyed by people of all ages, and it is often served with fruit, nuts, or whipped cream.

Prep time: 10 | Cook time: 15 | Serves: 4

Ingredients

• 1 cup tapioca pearls
• 2 cups coconut milk
• 1/2 cup water
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup fresh pineapple, chopped
• 1/4 cup toasted coconut

Instructions

1. In a medium saucepan, combine the tapioca pearls, coconut milk, water, honey, and vanilla extract. Bring to a boil over medium heat, then reduce heat to low and simmer for 15 minutes, or until the tapioca pearls are cooked through.
2. Remove from heat and let cool for 5 minutes. Stir in the pineapple and toasted coconut.
3. Serve chilled.

Why It Works

• The tapioca pearls are cooked in coconut milk and water, which gives them a rich, creamy flavor.
• The fresh pineapple adds a touch of sweetness and acidity to the pudding.
• The toasted coconut adds a nutty flavor and a bit of crunch.
• The honey or maple syrup adds a touch of sweetness to the pudding.