Coconut and Palm Sugar Tapioca


I am one of those lucky people who didn't grow up on school meals so I don't have the aversion to tapioca that it seems many have. This is a simple and perfect combination as the tapioca absorbs in all the flavour. This recipe also includes a pandan leaf which is used to add a flavour similar to vanilla.

Prep: 5 minutes
Cook: 20 minutes


Coconut Tapioca

  • 400ml coconut milk
  • 100ml milk
  • 150g tapioca
  • 75g palm sugar or brown muscovado sugar
  • 1 pandan leaf (optional)

To Serve

  • 6 half wontons deep fried (optional)
  • icing sugar


  1. Coconut and Palm Sugar Tapioca: Rinse the tapioca in water and place it in a saucepan with the remaining ingredients. Place the saucepan over a low heat. Stir the mixture regularly to distribute the tapioca Cook the mixture for 15 minutes until the tapioca is translucent, tender and swollen and the coconut milk is creamy and mostly absorbed. Remove the tapioca from the heat and serve it hot or allow it to cool to serve cold.
  2. To Serve: Serve the tapioca in bowls or glasses garnished with a crispy wonton (to serve). Dust the tapioca with icing sugar and serve.