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Strawberry Coconut Tapioca Dessert

Tropical Strawberry Coconut Tapioca Dessert That's Pure Bliss

This Strawberry Coconut Tapioca Dessert combines creamy coconut and sweet strawberries for a refreshing treat, perfect for warm days.
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Prep Time 15 minutes
Cook Time 30 minutes
Chilling Time 1 hour
Total Time 1 hour 45 minutes
Servings: 4 servings
Course: Desserts
Cuisine: Tropical
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tapioca Base
  • 1 cup Tapioca Pearls Small pearls create a soft and chewy texture; avoid larger pearls as they take longer to cook.
  • 1 can Coconut Milk Adds a delightful tropical creaminess; almond milk is a great substitute for a nutty twist.
  • 1 cup Milk Balances the richness of the coconut milk; choose any type, including plant-based for a vegan option.
For the Fruit Components
  • 2 cups Strawberries Fresh, ripe berries provide a sweet-tart flavor; frozen strawberries are a convenient alternative.
  • 1/4 cup Strawberry Jam Intensifies the berry taste; if you prefer, amp up the freshness by adding more strawberries.
For Sweetness
  • 1/2 cup Sweetened Condensed Milk Imparts a silky sweetness; lighten it up by swapping with honey or maple syrup if desired.
For Toppings
  • 1 cup Coconut Jellies (Nata de Coco) Adds chewy, juicy surprises; can be replaced with other fruit jellies or boba pearls if needed.

Equipment

  • Medium Pot
  • Fine mesh strainer
  • Large mixing bowl
  • Blender

Method
 

Step-by-Step Instructions for Strawberry Coconut Tapioca Dessert
  1. Begin by boiling a medium pot of water over high heat. Once the water reaches a rolling boil, add the tapioca pearls and reduce the heat to a gentle simmer. Cook the pearls for 25-30 minutes, stirring occasionally until they are fully translucent and chewy.
  2. Once the tapioca pearls are cooked, drain them in a fine mesh strainer and rinse under cold water to remove any excess starch. Transfer the pearls to a large mixing bowl.
  3. In a blender, combine half of the chopped strawberries, coconut milk, regular milk, and strawberry jam. Blend until smooth and creamy. Pour this mixture over the cooled tapioca pearls, folding it in carefully.
  4. Stir in the remaining chopped strawberries, sweetened condensed milk, and coconut jellies. Mix well until all ingredients are evenly combined.
  5. You can enjoy your Strawberry Coconut Tapioca Dessert immediately, but chilling it for at least 1 hour enhances the flavors.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 40gProtein: 4gFat: 10gSaturated Fat: 8gMonounsaturated Fat: 2gCholesterol: 5mgSodium: 50mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 100IUVitamin C: 30mgCalcium: 100mgIron: 0.5mg

Notes

Store the dessert in an airtight container in the fridge for up to 2-3 days. Avoid freezing as it may alter the texture of the tapioca pearls.

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