Delicious Strawberry Coconut Tapioca Dessert for a Sweet Escape

A refreshing Strawberry Coconut Tapioca Dessert that's gluten-free and can be vegan. Perfect for warm gatherings!

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Prep Time 15

Cook Time 30

Chilling Time 1

Total Time 1 45

Servings: 4 servings

Course: Desserts

Cuisine: Tropical

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Tapioca Base

1 cup Tapioca Pearls Small pearls preferred
4 cups Water For boiling
1/2 cup Milk Use whole or almond milk

For the Creamy Mixture

1 cup Coconut Milk Rich tropical flavor
1 cup Strawberry Jam Can substitute with fresh strawberries

For the Toppings

1 cup Strawberries Fresh or frozen, ripe is best
1/2 cup Sweetened Condensed Milk Can substitute with honey or maple syrup
1/2 cup Coconut Jellies (Nata de Coco) Diced jellies or boba pearls can be used

Equipment

Medium Pot
fine-mesh strainer
Blender
Mixing bowl

Method

Cooking Steps

Boil 4 cups of water in a medium pot. Add 1 cup of tapioca pearls and simmer for 25-30 minutes, stirring occasionally.
Drain the cooked tapioca pearls and rinse under cold water for 1 minute. Transfer to a mixing bowl.
In a blender, combine 1 cup of ripe strawberries, 1 cup of coconut milk, 1/2 cup of regular milk, and 2 tablespoons of strawberry jam. Blend until smooth.
Pour the creamy mixture over the tapioca pearls and mix well.
Fold in 1/2 cup of chopped fresh strawberries, 1/2 cup of sweetened condensed milk, and 1/2 cup of coconut jellies.
Serve immediately or refrigerate for about 1 hour for a thicker consistency.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 45gProtein: 4gFat: 12gSaturated Fat: 10gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 70mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 300IUVitamin C: 20mgCalcium: 100mgIron: 1mg

Notes

This dessert is best enjoyed fresh. Adjust flavors with rose water or pandan for a twist. Store leftovers for up to 2-3 days in the fridge.

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