Coconut Pearl Tapioca with Tropical Fruit

August 28, 2013 / By Foodland

Coconut Pearl Tapioca with Tropical Fruit

A delicious summer dessert featuring vanilla and coconut flavors, soft tender tapioca, and fresh tropical fruit!
Course Dessert
Servings 4 Servings


  • 0.5 cup pearl tapioca
  • 3 cups water
  • pinch of salt
  • 0.5 cup Granulated Sugar
  • 0.5 vanilla bean, scraped or 2 teaspoons vanilla extract
  • 1 can coconut milk
  • 2 cups diced mango, pineapple or lychee or mixture of all


  1. Place tapioca, pinch of salt, sugar, vanilla bean and 2 cups water in a pot over high heat. Bring to a boil.
  2. Reduce heat to low and simmer until the tapioca is translucent, about 20 minutes. Stir occasionally, adding a little more water (if necessary) to prevent tapioca from bubbling and "spitting". Check to see that the tapioca is tender and not too chewy.
  3. Add in coconut milk and stir. If using vanilla bean, remove the pod. The dish can be served warm, or cooled and served cold.
  4. To serve, spoon out about 1/2 cup per person of the tapioca into individual serving bowls. Garnish with diced fruit and honey or maple syrup on the side.
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