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5 from 1 vote

Coconut Tapioca with Lemon Curd

Small pearl Tapioca deliciously cooked in coconut milk served with lemon curd.
Prep Time10 minutes
Cook Time25 minutes
chilling2 hours
Total Time2 hours 35 minutes
Course: Dessert
Cuisine: American
Keyword: coconut, lemon, pudding
Servings: 6
Calories: 296kcal
Author: Tricia

Ingredients

  • ¼ cup small pearl organic tapioca
  • 13.5 ounces canned unsweetened coconut milk
  • ¾ cups water
  • 3 tablespoons sugar
  • dash of salt
  • cup unsweetened shredded coconut
  • ½ cup lemon curd

Instructions

  • 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.

Notes

Lemon, lime or orange curd is available in most grocery stores and can be found in the jam and jelly section
We use our easy homemade lemon curd for this recipe.
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 296kcal | Carbohydrates: 28g | Protein: 2g | Fat: 21g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 70mg | Potassium: 204mg | Fiber: 2g | Sugar: 20g | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg