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Strawberry Coconut Tapioca Dessert

Delightful Strawberry Coconut Tapioca Dessert for Summer Bliss

Enjoy a refreshing Strawberry Coconut Tapioca Dessert that's gluten-free and perfect for summer. This delightful treat combines tapioca pearls, strawberries, and coconut for a tropical indulgence.
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Prep Time 15 minutes
Cook Time 30 minutes
Chilling Time 1 hour
Total Time 1 hour 45 minutes
Servings: 6 cups
Course: Dessert
Cuisine: Tropical
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tapioca Base
  • 1 cup Tapioca Pearls Creates a chewy texture that's essential for a satisfying dessert.
  • 1 cup Coconut Milk Adds rich creaminess; for a nutty twist, almond milk can be substituted.
  • 1/2 cup Regular Milk Balances the richness of coconut milk for a smooth finish.
For the Fruity Element
  • 2 cups Strawberries Provides a sweet-tart flavor; use fresh for best taste or ripe frozen if needed.
  • 1/4 cup Strawberry Jam Enhances the fruity notes and adds a nice sweetness to the mix.
For Sweetness
  • 1/2 cup Sweetened Condensed Milk Adds a silky sweetness; consider honey or maple syrup for a lighter option.
For Texture and Fun
  • 1 cup Coconut Jellies (Nata de Coco) Introduces chewy bits; swap with other jellies or boba pearls if unavailable.

Equipment

  • medium pot
  • colander
  • Mixing bowl
  • blender

Method
 

Step-by-Step Instructions for Strawberry Coconut Tapioca Dessert
  1. In a medium pot, bring about 4 cups of water to a rolling boil. Once boiling, add 1 cup of tapioca pearls and reduce the heat to a gentle simmer. Stir occasionally and cook for 25-30 minutes until the pearls are translucent and tender.
  2. Carefully drain the tapioca pearls in a colander and rinse them under cold water to halt the cooking process. Transfer the rinsed pearls into a mixing bowl.
  3. In a blender, combine half of the fresh strawberries, 1 cup of coconut milk, 1/2 cup of regular milk, and 1/4 cup of strawberry jam. Blend on high until the mixture is completely smooth and creamy. Pour this mixture into the bowl with the cooled tapioca pearls, mixing well.
  4. Fold in 1 cup of chopped strawberries, 1/2 cup of sweetened condensed milk, and 1 cup of coconut jellies into the tapioca mixture. Stir gently until all ingredients are thoroughly combined.
  5. Chill the dessert in the refrigerator for about 1 hour before serving, or enjoy immediately at room temperature.

Nutrition

Serving: 1cupCalories: 230kcalCarbohydrates: 36gProtein: 3gFat: 9gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gCholesterol: 5mgSodium: 80mgPotassium: 180mgFiber: 1gSugar: 20gVitamin A: 150IUVitamin C: 40mgCalcium: 120mgIron: 1mg

Notes

Store in an airtight container for up to 2-3 days. Best served cold. For a refreshing treat, chill it before serving.

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