top of page

Recipe: Coconut + Rose Tapioca Pudding

Who doesn't love a dead easy recipe? Well, this is as easy as they get. Throw the ingredients in a pot, heat, mix and you're done.

This fragrant and creamy tapioca pudding is a delicious and indulgent last minute dessert or snack to whip up, and it's no effort at all. In fact, stirring the tapioca pudding is about all the effort you need to make, and you can do that sipping a glass of red. Bonus!

Jazz up your pudding with rose petals, or some berries for some eye candy.



Makes 2 cups

  • 1/3 cup tapioca pearls

  • 1 cup coconut milk (with cream)

  • 1 cup of plant-based milk (coconut, almond or own choice)

  • 1 tbsp brown sugar (or more to taste)

  • ¼ tsp salt

  • ½ tsp pure vanilla extract

  • 2 tbsp rosewater

  • rose petals, berries or shredded coconut for garnish, optional


  1. Pour tapioca, coconut milk and plant-based milk into a saucepan and let it soak for 10 minutes or so.

  2. Add sugar and salt to the tapioca mixture and turn heat on medium until mixture simmers. Then reduce heat to low and let it simmer for about 10-15 minutes or until the tapioca pearls are transparent and the mixture is thick and puddingy. Mix frequently to avoid sticking to the bottom of the pan.

  3. Once done, remove from heat and stir in the vanilla extract and rosewater.

  4. Pour into ramekins or cups. You can serve hot, or chill in the fridge for a few hours to thicken.

  5. Garnish with petals, shredded coconut or berries.


bottom of page