m. c. de marco: The New Kitchen Cookbook

Tapioca Pudding

This is a coconut milk tapioca pudding from one of those giant Indian cookbooks. I have increased it from the original recipe up to one can of coconut milk. It’s especially handy for Passover.

The recipe can be made in a 2 quart pot, if you’re careful.

Total time: 1 ½ hours

Serves 8–10.



  1. Soak tapioca in water for 1 hour.
  2. Drain.
  3. Boil cooking water.
  4. Stir in sugar and salt, then add tapioca and coconut milk.
  5. Simmer 10 minutes.

Serve warm or cold, decorated with optional ingredients.