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tapioca pudding

3 cup water

1/2 cup plus 3 tablespoons small tapioca pearls (not instant tapioca)

1 t. vanilla

2/3 cup honey

One 13.5-ounce can coconut milk

1 generous pinch salt


Bring the water to a boil in a medium saucepan.

Gradually stir in the tapioca, reduce heat and simmer gently, stirring frequently (especially on the bottom of the pan), until the tapioca have begun to soften and have tiny white dots in the center of each pearl, 10 minutes.


Add vanilla, honey, coconut milk, and salt to pan, continue to cook over low, stirring frequently, until the tapioca are tender,

about 10 to 15 minutes.


Add bite sized pineapple and banana. Transfer to a large metal bowl and chill until cool and thickened, 30 minutes.

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