Sweet Coconut Tapioca Pudding with Pandan

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A creamy and subtly sweet tapioca pudding infused with fragrant pandan leaves and rich coconut milk, perfect as a light dessert. This vietnamese-inspired desserts ready in about 35 minutes layers small tapioca pearls, 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.

Prep: 10 min Cook: 25 min Serves 4 Vietnamese cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1/2 cup small tapioca pearls under cold water until water runs clear. In a medium saucepan, bring 3 cups water to a boil, add the tapioca pearls, and cook over medium heat, stirring occasionally to prevent sticking, for about 15 minutes until pearls turn translucent with a small white center.
  2. Step 2: Drain tapioca pearls and rinse under cold water to stop cooking. Set aside.
  3. Step 3: In the same saucepan, combine 1 1/2 cups coconut milk, 1/3 cup granulated sugar, 1/4 tsp salt, and 2 knotted pandan leaves. Bring to a gentle simmer over medium-low heat, stirring until sugar dissolves and mixture is fragrant, about 5 minutes.
  4. Step 4: Remove pandan leaves and stir in the cooked tapioca pearls. Continue to cook for 3-4 minutes until the pudding thickens slightly and coats the back of a spoon.
  5. Step 5: Transfer to serving bowls and chill in the refrigerator for at least 1 hour. Garnish with 1 tbsp toasted sesame seeds before serving for a nutty crunch.

Frequently asked questions

How long does Sweet Coconut Tapioca Pudding with Pandan take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Sweet Coconut Tapioca Pudding with Pandan?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Sweet Coconut Tapioca Pudding with Pandan?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sweet Coconut Tapioca Pudding with Pandan for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sweet Coconut Tapioca Pudding with Pandan?

Vietnamese desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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