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Creamy Strawberry Coconut Tapioca Dessert

A tropical dessert combining chewy tapioca pearls with creamy coconut and sweet strawberries, all made in one pan for maximum convenience.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Fusion, Tropical
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup tapioca pearls Use small, quick-cooking tapioca pearls.
  • 1 can coconut milk Full-fat coconut milk recommended for creaminess.
  • 2 cups water For cooking tapioca pearls.
  • 1 cup fresh strawberries, sliced Can substitute with other berries or fruits.
  • 1/2 cup sugar Adjust to taste.
  • 1 teaspoon vanilla extract For flavor enhancement.
  • 1 pinch salt

Method
 

Preparation
  1. In a saucepan, combine tapioca pearls, coconut milk, water, and a pinch of salt.
  2. Bring to a simmer over medium heat, stirring frequently.
  3. Once the tapioca turns translucent and the mixture thickens, stir in sugar and vanilla extract.
  4. Remove from heat and let it cool.
  5. Fold in the sliced strawberries once the tapioca mixture has cooled to room temperature.
  6. Chill in the refrigerator for at least an hour before serving.

Notes

Serve in glass bowls or dessert cups. Add shredded coconut on top for decoration. Best enjoyed chilled; can be made a day in advance without strawberries.