Strawberry Coconut Tapioca Dessert Recipe

Introduction

This Strawberry Coconut Tapioca Dessert is a refreshing, creamy treat bursting with fruity flavor. With tender tapioca pearls, sweet strawberries, and chewy coconut jellies in every bite, it’s perfect served chilled or right away. Simple to prepare and delightfully satisfying, it’s a tropical escape in a bowl.

Ingredients

• 1/2 cup small tapioca pearls
• 1 cup chopped strawberries, divided
• 1 cup coconut milk
• 1/2 cup milk
• 2 tablespoons strawberry jam
• 3 tablespoons sweetened condensed milk
• 1 cup coconut jellies (nata de coco)
• Water for boiling

Instructions

1. Step 1: Bring a medium pot of water to a boil. Add the tapioca pearls, reduce heat, and simmer gently for 25–30 minutes, stirring occasionally until pearls turn fully translucent. If some pearls remain opaque, continue cooking, adding water as needed.
2. Step 2: Drain the cooked tapioca pearls in a fine mesh strainer and rinse under cold water to remove excess starch. Transfer them to a large mixing bowl.
3. Step 3: In a blender, combine half of the chopped strawberries, coconut milk, milk, and strawberry jam. Blend until smooth, then pour the mixture into the bowl with the tapioca pearls.
4. Step 4: Stir in the remaining chopped strawberries, sweetened condensed milk, and coconut jellies until fully combined.
5. Step 5: Serve immediately at room temperature or chill in the refrigerator for 1 hour to thicken and enhance refreshment.

Tips & Variations

• Use ripe strawberries for the best natural sweetness; frozen strawberries work well too.
• Make sure to simmer tapioca pearls gently to prevent sticking.
• Replace strawberries with mangoes for a tropical variation.
• Swap coconut milk with almond milk for a nutty flavor.
• Add a splash of rose water or pandan essence for a fragrant twist.
• Try lychee or peach jellies instead of coconut jellies for different textures.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2–3 days. Stir well before serving. Avoid freezing, as the tapioca pearls will lose their chewy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use large tapioca pearls?

Small tapioca pearls are ideal for this dessert because larger ones take longer to cook and can become too chewy.

Can I make it ahead of time?

Yes, you can prepare it a few hours in advance and refrigerate. Stir before serving for the best texture.

Strawberry Coconut Tapioca Dessert Recipe

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★★★★★

4.5 from 68 reviews

• Author: Lana
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

This Strawberry Coconut Tapioca Dessert is a refreshing and creamy tropical treat featuring tender tapioca pearls, sweet strawberries, and chewy coconut jellies. Made with coconut milk, fresh strawberries, and a touch of sweetened condensed milk, this dessert is perfect served chilled or immediately warm, offering a light yet satisfying flavor perfect for warm weather or any time you crave a fruity, creamy delight.

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Ingredients

Scale 1x2x3x

Tapioca Pearls

• 1/2 cup small tapioca pearls
• 4 cups water (for boiling pearls)

Strawberries & Cream Base

• 1 cup fresh strawberries, chopped (divided)
• 1/2 cup coconut milk
• 1/2 cup regular milk
• 2 tablespoons strawberry jam

Sweetener & Toppings

• 3 tablespoons sweetened condensed milk
• 1 cup coconut jellies (nata de coco), drained

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Instructions

1. Cook the Tapioca Pearls: Bring a medium pot of water to a boil. Add the tapioca pearls, reduce heat to a gentle simmer, and cook for 25–30 minutes, stirring occasionally until all pearls turn fully translucent. If some pearls remain with a white center, continue boiling and add more water as needed.
2. Drain and Cool: Drain the cooked tapioca pearls using a fine mesh strainer and rinse under cold water to remove excess starch. Transfer the rinsed pearls to a large mixing bowl.
3. Blend the Creamy Base: In a blender, combine half of the chopped strawberries, coconut milk, regular milk, and strawberry jam. Blend until smooth, then pour this mixture into the bowl with the cooked tapioca pearls.
4. Add Toppings and Sweetener: Stir in the remaining chopped strawberries, sweetened condensed milk, and coconut jellies (nata de coco). Mix everything until fully combined.
5. Chill or Serve: You may serve the dessert immediately at room temperature or chill it in the refrigerator for 1 hour for a thicker, more refreshing texture.

Notes

• Keep the pot simmering gently to prevent tapioca pearls from sticking.
• Rinse pearls thoroughly with cold water after cooking for a soft but pleasantly chewy texture.
• Use ripe fresh strawberries for best flavor; frozen can be used if fresh are unavailable.
• Chill for an hour if you prefer a cold dessert or serve right away while warm.
• Store leftovers in an airtight container in the fridge for 2–3 days; do not freeze.
• For a vegan version, use plant-based milk and substitute sweetened condensed milk with coconut condensed milk or maple syrup.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: Tropical/Asian-inspired

Keywords: strawberry tapioca dessert, coconut tapioca pudding, nata de coco dessert, tropical dessert, creamy tapioca dessert, gluten free dessert