Ingredients
- 28.2 oz fresh strawberries
- 1/2 cup sweetened condensed milk or condensed coconut milk
- 1/2 cup small uncooked tapioca pearls
- 13.5 oz full-fat coconut milk
Instructions
- In a medium pot, boil 5 cups of water and add tapioca pearls. Cook on medium for 10 minutes, stirring occasionally.
- Turn off the heat, cover, and let the tapioca soak for another 10-15 minutes until translucent.
- Strain cooked tapioca under cold running water until cool then transfer to a large bowl.
- Mix in well-stirred coconut milk with the tapioca.
- Blend 17.6 oz strawberries with sweetened condensed milk until smooth.
- Combine strawberry mixture with tapioca and taste; adjust sweetness if desired.
- Dice remaining strawberries and serve pudding in bowls topped with fresh fruit or mint.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Boiling/Blending
- Cuisine: Asian
Nutrition
- Serving Size: 1/4 of recipe (approximately 150g)
- Calories: 290
- Sugar: 25g
- Sodium: 35mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg