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Coconut Tapioca with Lemon Curd
- ¼ cup small pearl organic tapioca
- 13.5 ounces canned unsweetened coconut milk
- ¾ cups water
- 3 tablespoons sugar
- dash of salt
- ⅓ cup unsweetened shredded coconut
- ½ cup lemon curd
- Bring the coconut milk, water, salt and tapioca to a boil. Reduce the heat to low and simmer uncovered for 20 minutes stirring often. Add the sugar and cook another 5 minutes. Fold in the shredded coconut, cover and chill. To serve, spoon the lemon curd in the bottom of a small glass and top with tapioca pudding. Garnish with toasted coconut if desired.
Try adding a little vanilla or coconut extract too. This is one of those recipes you can’t mess up. Explore and enjoy! I would buy the organic version of the small pearl tapioca – I’ve been hearing things about the tapioca pearls used in bubble tea, etc.
Well we’re off on a great big adventure this week! I don’t think we’ll have Internet access on a regular basis so I’ll catch up on my blog reading when we get back. I love vacation! I have another post scheduled for later this week so it will be like I’m still here! Also please check back next week for vacation / adventure photos! Thanks so much for stopping by!