Tapioca Dessert

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	15 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

120 g tapioca (tapioca pearls from e.. Seeberer)
1 can coconut milk, creamy (not shaken beforehand)
1 pinch (s) salt
350 ml water, approx.
2 tablespoon sugar

Instructions

Pour the coconut water from the can into a measuring cup and fill up to 500 ml with approx. 350 ml of water. Now put the liquid in a saucepan and bring to the boil. Now add the tapioca pearls and a pinch of salt. Cook while stirring until the globules are transparent and cooked through (if the mixture is too firm, add the coconut mixture from the can - as when cooking rice pudding, be careful not to burn anything). Now add the sugar and season to taste. Transfer the mixture to a bowl and let it cool down.
Now the tapioca dessert can be filled in bowls and garnished with e.g. red fruit jelly or with pureed mango.
Tip: If there is no coconut milk, simply replace it with milk.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.