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Coconut Tapioca Pudding with Lemon Curd is a delicious twist on an old favorite. Unsweetened coconut milk is used in place of regular milk and coconut extract adds the perfect additional punch of coconut flavor.
This pudding can be served warm, room temperature or cold. It’s great topped with our homemade lemon curd but is also terrific with fresh berries or diced, ripe mango.
Coconut Tapioca Pudding with Lemon Curd
Tapioca pudding reminds me of my childhood. It was very popular back in the day as it’s hard to mess up and comes together quickly. I always loved it served warm with whipped cream.
I’ve also enjoyed rich Chocolate Tapioca Pudding when I wanted something quick to satisfy that unrelenting chocolate craving.
You’re welcome to play with the amount of sugar added to this pudding. I’ve also made it with just a few tablespoons of granulated sugar but that version works best served with a sweetened topping.
Tapioca pudding is great for kids, too. There’s something about those little pearls floating in a sea of pudding that makes this a fun and delicious dessert for the whole family.
Ingredients overview
- Minute Tapioca
- unsweetened coconut milk, full fat
- water
- granulated sugar
- dash of salt
- coconut extract
- vanilla extract
- unsweetened shredded coconut for garnish
- lemon curd or other topping
How to make easy Coconut Tapioca Pudding
- First combine the tapioca, coconut milk, water, sugar and salt in a medium saucepan. Let stand for 5 minutes.
- Bring the mixture to a full boil over medium heat, stirring constantly. Once boiling remove from the heat and add the coconut and vanilla extracts.
- Cool for 20 minutes then stir and spoon into serving glasses or jars. Top with lemon curd and toasted coconut. Serve warm, room temperature or chilled.
- While the pudding is cooling, toast the coconut. Preheat oven to 325 degrees F. Scatter the coconut on a small rimmed baking pan. Bake for 5 minutes, stir and continue baking until most of the coconut is golden brown, about 10 minutes.
Other ways to use Tapioca
Tapioca can be used for more than just desserts and fruit pies, it can also be used to thicken soups or other main dish recipes.
Add a small amount of tapioca to thicken fruit pies (like our fresh sweet Cherry Pie) and you have a naturally gluten free alternative to wheat flour.
One of the cool things about tapioca is that it sets up clear and almost gel-like instead of cloudy like other thickeners such as cornstarch and flour.
Variations and add-ins
- Most tapioca pudding recipes include an egg or two. Feel free to add one lightly beaten egg to the coconut milk mixture before cooking.
- This dairy free version is really delicious but if you want to use all regular milk substitute 2 and 3/4 cups whole milk for the coconut milk and water.
- Stir 1/3 cup sweetened coconut into the pudding with the vanilla and coconut extract.
- Add chopped nuts, raisins or other dried fruits.
- Spoon macerated fruit over the pudding just before serving.
- Spoon whipped cream over the curd.
- Add mini chocolate chips just before spooning into the glasses or jars.
- Spoon the curd on the bottom of the jars or on top of the pudding. Either way make sure you get a little of both in each spoonful.
What is tapioca anyway?
Tapioca is a starch extracted from the cassava root native to Brazil. It’s more of a liquid extracted from the root, not the actual root itself. Cassava grows well in tropical climates such as South America.
Tapioca has also become a very popular gluten-free substitution for wheat flour. Besides the typical pearl shape, tapioca flour can also be found in the gluten free section of your grocery store.
Coconut Tapioca Pudding with Lemon Curd
Ingredients
- ¼ cup Minute Tapioca (40g)
- 13.5 ounces unsweetened coconut milk full fat
- ¾ cups water or regular milk (6oz)
- â…“ cup granulated sugar (74g)
- dash of salt
- ½ teaspoon coconut extract or 1 teaspoon vanilla
- ½ teaspoon vanilla extract
- â…“ cup unsweetened shredded coconut toasted (34g)
- ½ cup lemon curd (5 ½ oz)
Instructions
- Combine the tapioca, coconut milk, water, sugar and salt in a medium saucepan. Let stand for 5 minutes.
- Bring the mixture to a full boil over medium heat while stirring constantly. Once boiling remove from the heat and add the coconut and vanilla extracts.
- Cool for 20 minutes then stir and spoon into serving glasses or jars. Top with lemon curd and toasted coconut. Serve warm, room temperature or chilled. To serve later, cover and refrigerate for up to two days.
- While the pudding is cooling toast the coconut. Preheat oven to 325°F. Scatter the coconut on a small rimmed baking pan. Bake for 5 minutes, stir and continue baking until most of the coconut is golden brown, about 8 to 10 minutes total.
Recipe Notes
- Lemon, lime or orange curd is available in most grocery stores and can be found in the jam and jelly section.
- Use diced mango in place of the curd. You can also add seasonally fresh berries.
- We use our easy homemade lemon curd for this recipe.
- If using small pearl tapioca like Bob’s Red Mill, follow cooking directions on package. Unlike Minute Tapioca, most will take 30 to 45 minutes or more to cook.
Nutrition
More great pudding recipes
Banana Pudding – a southern classic
Terrific served warm or cold, with or without mergingue
View this Recipe
Easy Lemon Posset
A rich and simple lemon dessert that’s a cross between pudding and curd. Pucker up delicious and super easy to make with only 3 basic ingredients.
View this Recipe
Originally published April 2013, updated April 2024
Amber
I made this last night for my boyfriend’s birthday. There were compliments all around! By far one of the yummiest desserts I’ve ever made. Will definitely make again!
Tricia Buice
That is wonderful Amber! Thank you so much for commenting – it’s always nice to hear when someone loves a recipe as much as I do. Have a fabulous weekend 🙂
Juliana
Coconut and lemon curd…looks beautiful and so tasty Tricia…awesome presentation :)<br />Hope you are having a wonderful week!
Angie Schneider
Love anything with coconut! Yum!
Tanna at The Brick Street Bungalow
Tapioca goes on my Comfort Food List. This sounds wonderful, Tricia!! Have lots and lots and lots of fun on vacation!! Can't wait to see photos! blessings ~ tanna
Blond Duck
I love coconut!
The Café Sucré Farine
It would be perfect together! I haven't had it either since I was a kid but I LOVED it, I think I need to re-visit! Have a wonderful time!
TLady
OH MY! THIS sounds WONDERFUL!!!!!!! 🙂 Have a WONDERFUL, RELAXING VACATION!!!!!! 🙂
Sue/the view from great island
How can it be that I've never made tapioca? I need to run out and get some…have a great adventure, can't wait to hear all about it!
Monica
That's a beautiful looking dessert! I love coconut tapioca and I'm really intrigued at how you've paired it with lemon curd – I bet it's delicious! (I love bubble tea but the pearls used for that is bigger…)<br /><br />Have a great vacation! : )
Anna and Liz Recipes
Never had Tapioca but These look delicious! Have a wonderful time! Can't wait to you see where you are going!<br />