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.

Ingredients

Scale

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

Instructions

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.
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.
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.
Add Toppings and Sweetener: Stir in the remaining chopped strawberries, sweetened condensed milk, and coconut jellies (nata de coco). Mix everything until fully combined.
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