papaya & coconut tapioca puddings
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6
These delectable treats are good eaten warm or cold, at the start or end of a day. They will set semi-solidly if you refrigerate them, sort of like a loose jelly.
  • 400ml coconut milk
  • ½ C small tapioca pearls (not instant)
  • 200ml water
  • ½ tsp vanilla paste or ½ a vanilla pod
  • ½ paw paw
  • ½ red papaya
  • ¼ tsp salt
  • 1 egg yolk
  • ¼ C shredded coconut
How to make it
  1. Shake up your coconut milk so that the creamy fat on top mixes in well with the watery milk underneath. Measure out 400ml and put it into a saucepan with the tapioca pearls, water and vanilla paste or pod. Give the lot a big stir. Let them sit for 30 minutes to soak.
  2. Meanwhile, peel the skin off the paw paw and papaya and cut them into chunks. If you would like to decorate the tops of your puddings with ribbons of fruit, it's best to cut them off now, rather than later.
  3. Put aside about half a cup of fruit and toss the rest in a blender.
  4. Blend the paw paw and papaya together until they form a smooth puree. Set aside.
  5. When the tapioca mixture has soaked for 30 minutes, add the salt and egg yolk and stir well to combine.
  6. Heat the mixture so that it is only just simmering over a low heat, stirring frequently. After 15 or so minutes the tapioca will swell and become translucent, and the pudding will thicken considerably. Remove from the heat.
  7. Spoon blobs of the paw paw / papaya puree into the bottom of six glasses and ladle the tapioca pudding over the top. Spoon more of the puree on top of the pudding to form colourful layers.
  8. Toast the shredded coconut in a warm pan until it is brown and fragrant, then sprinkle that on the very top of your puddings, along with cubes or ribbons of the paw paw and papaya you set aside earlier.
  9. Eat warm or after a couple of hours cooling in the fridge.
Recipe by onebitemore at