Lime-Infused Coconut Tapioca Pudding

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

Silky tapioca pearls cooked in creamy coconut milk with fresh lime zest and juice for a bright tropical dessert. This Caribbean-inspired recipe, ready in about 40 minutes, layers small pearl tapioca, water, coconut milk into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1/2 cup small pearl tapioca
• 2 cups water
• 1 1/2 cups full-fat coconut milk
• 1/3 cup granulated sugar
• 1 tbsp finely grated lime zest
• 2 tbsp fresh lime juice
• 1 tsp vanilla extract
• 1/4 cup for garnish toasted shredded coconut

Instructions

1. Step 1: Rinse 1/2 cup small pearl tapioca under cold water until water runs clear. In a medium saucepan, combine the tapioca with 2 cups water and bring to a boil over medium-high heat, stirring frequently.
2. Step 2: Reduce heat to low and simmer, uncovered, stirring occasionally for 10 minutes until pearls become translucent.
3. Step 3: Stir in 1 1/2 cups full-fat coconut milk, 1/3 cup granulated sugar, and 1 tbsp finely grated lime zest. Cook over low heat, stirring constantly for 15 minutes until the mixture thickens and the tapioca pearls are soft.
4. Step 4: Remove from heat and stir in 2 tbsp fresh lime juice and 1 tsp vanilla extract for brightness and aroma.
5. Step 5: Transfer pudding to serving bowls and chill in the refrigerator for at least 2 hours until set.
6. Step 6: Before serving, sprinkle 1/4 cup toasted shredded coconut over the top for crunch and extra coconut flavor.