Strawberry Coconut Tapioca Pudding Recipe

If you’re craving something refreshing, naturally sweet, and just a little tropical, this Strawberry Coconut Tapioca Pudding Recipe is going to be your new go-to dessert. I absolutely love how it blends the creamy coconut milk with those jewel-like strawberries and chewy tapioca pearls. When I first tried this, I was hooked instantly—it’s the kind of pudding that feels fancy but comes together in about 40 minutes. Stick around, and I’ll share everything you need to make it shine in your kitchen!

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Ingredients You’ll Need

The ingredients for this Strawberry Coconut Tapioca Pudding Recipe are pretty straightforward, but each plays a key role in creating that luscious texture and bright flavor. When buying strawberries, I always go for ones that are ripe and fragrant—they make all the difference. For the coconut milk, a good quality canned variety gives you that creamy richness I adore.

• Fresh strawberries: Choose ripe, juicy berries for natural sweetness and vibrant color.
• Coconut milk: Use canned coconut milk for the best creamy texture and flavor.
• Granulated sugar: Adjust based on your strawberries’ sweetness—sweet berries need less sugar.
• Small tapioca pearls: These give that classic chewy “pop” in your pudding.
• Coconut jellies (nata de coco): Adds a delightful, chewy texture and mild sweetness to contrast the tapioca.

Variations

One of my favorite things about this Strawberry Coconut Tapioca Pudding Recipe is how flexible it is. You can easily tweak it to suit your taste or dietary needs. I often experiment with different fruits and mix-ins depending on the season or mood, so feel free to get creative!

• Add mango or kiwi: When I add mango, it boosts the tropical vibe, and kiwi adds a bit of tartness that’s refreshing.
• Swap coconut milk for almond milk: I tried this to lighten up the dish, and it still tasted delicious but less rich.
• Use flavored jellies or popping boba: My kids love when I throw in colorful popping boba for extra fun texture.
• Make it vegan and refined sugar-free: Use coconut sugar or maple syrup, which also adds a nice depth of flavor.

How to Make Strawberry Coconut Tapioca Pudding Recipe

Step 1: Blend Your Strawberry Coconut Base

Start by tossing half of the diced strawberries into your blender along with the coconut milk and sugar. Blend until it’s completely smooth. I always taste here to see if it needs a little more sugar—strawberries vary so much, and this step lets you customize the sweetness early on. Once blended, pour that gorgeous pink mixture into a large bowl and pop it in the fridge while you move on to the tapioca.

Step 2: Cook the Tapioca Pearls to Perfection

Bring a large pot of water to a full rolling boil—this takes patience but trust me, it’s worth it to get those pearls just right. Add the tapioca pearls and stir so they don’t stick together. Boil uncovered for 10 minutes, stirring occasionally, then cover the pot and let it steam for another 10 minutes. You’ll know they’re ready when they turn translucent all the way through—no white centers! Using plenty of water is key here; I’ve learned the hard way that not enough water makes them sticky and clumpy.

Step 3: Drain and Rinse the Tapioca Pearls

Drain the pearls in a fine mesh sieve and rinse them well with cold water to stop the cooking process and wash away excess starch. If you’re not mixing immediately, keep them submerged in cold water so they don’t stick together. This step helped me salvage tapioca pearls that were getting gummy—cold water is a lifesaver here!

Step 4: Combine Everything and Chill

Now add the remaining diced strawberries and coconut jellies into the chilled strawberry coconut mixture. Stir in the drained tapioca pearls and any extras you like. I sometimes thin the pudding with a splash of water or a little more coconut milk depending on how thick I want it. Chill it well before serving, because this pudding tastes best cold and refreshing.

How to Serve Strawberry Coconut Tapioca Pudding Recipe

Garnishes

I love topping this pudding with a few fresh strawberry slices and a sprinkle of toasted coconut flakes for an added crunch and aroma. Sometimes a little mint or basil leaf adds a nice pop of color and freshness, especially if you’re serving guests.

Side Dishes

This pudding pairs beautifully with light dishes like grilled chicken or fresh green salads. I also like serving it alongside a scoop of vanilla ice cream or simple coconut sorbet for an even more indulgent tropical spread.

Creative Ways to Present

For special occasions, I like serving this pudding in clear glass cups layered with extra strawberries and jelly cubes so the colors really show through. You can also layer it in a trifle bowl with whipped cream and toasted nuts for a festive twist. My friends are always impressed by the beautiful presentation!

Make Ahead and Storage

Storing Leftovers

I keep leftover pudding covered tightly in the fridge for up to 3 days. It does thicken over time, but a quick stir and a splash of water or coconut milk loosens it right back up. Just make sure to store it in an airtight container to keep it fresh.

Freezing

Freezing tapioca pudding isn’t my go-to since the texture tends to change, and the tapioca pearls get a bit hard when thawed. If you want to freeze, freeze the coconut-strawberry base separately without the tapioca and coconut jellies, then mix them in fresh after thawing for best texture.

Reheating

This pudding is best served cold, so I usually enjoy leftovers straight from the fridge. If it thickens too much, I stir in a little coconut milk or water to soften it rather than reheating, since heat can break down the tapioca pearls and make them less pleasant.

FAQs

Final Thoughts

This Strawberry Coconut Tapioca Pudding Recipe has quickly become a favorite in my home because it’s simple but full of delightful tastes and textures. The way the creamy coconut blends with sweet, juicy strawberries and bouncy tapioca—it’s a total treat. I recommend making a batch soon; whether it’s a sunny afternoon or a cozy night in, this pudding feels like a little tropical getaway in every bite. Once you try it, I bet you’ll keep coming back to it just like my family and I do!

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