Are you looking for the perfect dessert to serve at your next BBQ? Do you love coconut, strawberries and the creamiest, dreamiest pudding ever? If you answered “yes” to either of these questions, I have the most glorious recipe for you! Strawberry coconut tapioca. Once you try this pudding, you will understand. You will.
One of the beauties of this luscious dessert is that the whole thing can be made the day before. With only five easy components, you can whip them up and keep them in the fridge until ready to serve. I used quart jars to store some of the parts of this pudding, which really gave me a little extra room in the fridge for other things. Strawberry coconut tapioca calls for mainly boxed puddings and jello, which makes it a super-friendly summer dessert. Who wants to be preparing intricate desserts in summer, anyway? Not me. Let’s get on with the recipe, shall we? I’m super excited to share this one!
All the parts of this simple, delicious summer pudding.
- Strawberry jello. Use the large box that makes 4 cups.
- Coconut pudding. I’ve used instant and also cooked in the past. My favourite is Shirriff Coconut Pudding.
- One cup of small pearl tapioca balls.
- 1 can of good quality coconut milk- full-fat.
- 3 cups of milk. Go ahead and use whatever percent fat you would like.
- Half a cup of white sugar.
- A teaspoon of vanilla…preferably real vanilla extract.
- 2 cups of whipping cream, whipped.
- Add two tablespoons of icing sugar to the whipping cream, half way through the whipping process.
- Two pounds of fresh strawberries, cut into bite-sized pieces.
Pulling it together.
- Make jello according to the package directions, and set to chill in the fridge in a quart jar or bowl.
- Whip up the coconut pudding according to directions, and set it to chill in a quart jar, also.
- Whip the cream, putting it in a jar or bowl to chill in the fridge.
- In a medium sized bowl, pour in the tapioca and cover by about two inches with cold water. Let soak for at least an hour or two.
- When the tapioca has finished soaking, drain the water and place the tapioca balls in a heavy saucepan.
- Add to the saucepan, the coconut milk and the regular milk.
- Simmer over low heat until the mixture thickens, and the tapioca is no longer hard in the middle. This will take at least twenty minutes, to half an hour. Add the sugar and vanilla.
- Place in a bowl, and refrigerate that too.
- When everything is chilled, wash and cut up the strawberries into bite-sized pieces.
- Starting with the tapioca, stir in the pudding and whipped cream. Leaving the jello and strawberries until last.
- And voila! Strawberry coconut tapioca!
A few things to remember.
- Simmer the tapioca on the lowest heat possible while still simmering it. It burns easily, so remember to stir frequently.
- Remember to add the puddings and jello and cream in the right order. If you add the jello as one of the first things to mix in, it will just turn into a pink pudding. You want the pieces of jello to remain bite-sized.
- Don’t be tempted to stop cooking the tapioca early. The tapioca needs to be soft all the way to the centre. If needed, add an extra half cup of milk towards the end if it is getting too thick.
Strawberry Coconut Tapioca
Creamy with strawberries and coconut! A perfect summer dessert.
Ingredients
- 1 large pkg strawberry gelatin
- 1 pkg coconut pudding- cooked kind, or instant I love the Shirriff brand
- 2 cups whipping cream, whipped
- 1 cup small tapioca balls, not instant
- 1 can full-fat coconut milk
- 3 cups milk use any percent fat milk you prefer
- 1/2 cup white sugar
- 1 tsp vanilla extract
- 2 lbs strawberries, chopped into bite-sized pieces
Instructions
- Prepare the gelatin and coconut pudding according to the directions, pour into quart jars (I find this gives me extra room in the fridge), and refrigerate until set and chilled.
- Pour the tapioca into a medium bowl. Cover with cold water two inches past the top of the tapioca. Let soak for an hour or two.
- Drain the tapioca, and place it in a medium saucepan. Add the coconut milk, and the three cups of regular milk. Simmer on low heat, stirring frequently until the mixture thickens and the tapioca is soft all the way through.
- Add the sugar and vanilla and place in a bowl to chill in the fridge.
- When all the puddings and gelatin are set and chilled, whip the cream.
- Chop the strawberries.
- Starting with the tapioca pudding, add the coconut pudding and whipped cream. Stir well together before adding the gelatin and strawberries.
- Serve immediately!
Notes
- Simmer the tapioca on the lowest heat possible while still simmering it. It burns easily, so remember to stir frequently.
- Remember to add the puddings and jello and cream in the right order. If you add the jello as one of the first things to mix in, it will just turn into a pink pudding. You want the pieces of jello to remain bite-sized.
- Don’t be tempted to stop cooking the tapioca early. The tapioca needs to be soft all the way to the centre. If needed, add an extra half cup of milk towards the end if it is getting too thick.
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