Pineapple and Coconut Tapioca Pudding with Brazilian Sweetened Condensed Milk

By AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A silky tapioca pudding infused with tropical pineapple and creamy coconut milk, sweetened with Brazilian condensed milk for a luscious dessert. This Brazilian-inspired recipe, ready in about 35 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 280 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.

Prep: 10 min Cook: 25 min Serves 4 Brazilian cuisine 280 cal/serving

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Ingredients

1/2 cup small pearl tapioca
2 cups water
1 cup coconut milk
1/2 cup sweetened condensed milk
1 cup fresh pineapple, diced
1 tsp vanilla extract
1/4 cup toasted shredded coconut

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Instructions

Step 1: Rinse 1/2 cup small pearl tapioca under cold water and soak in 2 cups water for 30 minutes to hydrate.
Step 2: Transfer the soaked tapioca and water to a medium saucepan over medium heat. Cook, stirring frequently, until the tapioca pearls become translucent and begin to thicken, about 10-12 minutes.
Step 3: Stir in 1 cup coconut milk, 1/2 cup sweetened condensed milk, and 1 tsp vanilla extract. Reduce heat to low and simmer gently, stirring often, for 10 minutes until creamy and pudding-like.
Step 4: Remove from heat and fold in 1 cup diced fresh pineapple, allowing the residual heat to warm the fruit slightly.
Step 5: Spoon pudding into serving bowls, garnish with 1/4 cup toasted shredded coconut, and chill for at least 1 hour before serving for best flavor and texture.