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Dessert • Sweet

Larry’s Coconut Tapioca Pudding

Larry Lau, Habanero Consulting Inc.
Larry Lau

Chief Architect

This is my favourite dessert ever. It’s a traditional dessert that I like to make for my kids. However, my wife has banned me from cooking, because I make too big of a mess!

Coconut Tapioca Pudding


  • ½ cup tapioca pearl
  • 2 ½ cup water
  • 1 cup fresh large taro, cubed

Coconut milk mixture

  • 1 cup milk
  • 1 ½ cup coconut milk
  • ½ cup sugar (or adjust to your own taste)


Step 1

For the coconut milk mixture, combine the milk, coconut milk and sugar in a soup stock. Bring to a simmer and turn off the heat. Let it cool off and set aside. I prefer my mixture less sweet but you can adjust the amount of the sugar to your own preference.

Step 2

Bring 2½ cups of water to boil in a pot. Add the tapioca pearl to the boiling water and cook over low heat.

Step 3

Constantly stir the tapioca to prevent sticking as liquid dries up. Cook the tapioca pearls for about 10 minutes altogether. You should notice that the pearls turn translucent with a tiny white dot in the centre. Turn off the heat and finish up the cooking by covering the pot with a lid for another 10 minutes.

Step 4

In the meantime, cut the fresh taro into ½-inch cubes.

Step 5

In another cooking pot, combine the taro with 2 cups of cold water and bring to a boil. Continue to cook the taro over medium heat until the taro cubes become soft. The total cooking time is about 9 minutes or until the cubes are cooked through.

Step 6

Transfer the cooked taro to a mesh strainer and drain off the liquid.

Step 7

Add cooked tapioca and taro to the coconut milk mixture and stir to mix. Chill the mixture in the fridge for at least 1 hour before serving. The tapioca pudding is best served cold and you can store the extra in the fridge for up to three days.

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Photos are for inspiration only and do not represent the talents of the Habanero test kitchen. Some snap-happy Habs have shared personal photos of their creations below their recipe.