Ingredients
Scale
- 28.2 oz strawberries (fully ripe & washed)
- 1/2 cup tapioca pearls (small uncooked)
- 1/2 cup sweetened condensed milk (or condensed coconut milk for dairy-free)
- 13.5 oz full-fat coconut milk (room temperature)
Instructions
- In a medium pot, bring 5 cups of water to boil and add tapioca pearls. Reduce heat to medium and cook for 10 minutes, stirring occasionally. Turn off heat, cover, and soak for another 10-15 minutes until translucent.
- Strain cooked tapioca using a fine mesh sieve and rinse under cold water until cool.
- Mix the coconut milk in a bowl with the cooked tapioca.
- Blend 17.6 oz of strawberries with the sweetened condensed milk until smooth.
- Combine the blended strawberry mixture with the tapioca-coconut mix; adjust sweetness as desired.
- Dice remaining strawberries and mix into the pudding or use as garnish.
- Serve chilled in bowls or glasses topped with fresh mint leaves.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 30g
- Sodium: 40mg
- Fat: 14g
- Saturated Fat: 12g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg