Cardamom and Coconut Tapioca Pudding

6 40 147
Ingredients Minutes Calories
Prep Cook Servings
30 min 10 min 4
Cardamom and Coconut Tapioca Pudding
Health Highlights


1/4 cup Cane sugar
1 tsp Cardamom, ground
4 tbsp Coconut flakes (topping)
2 cup Coconut milk, sweetened
1/4 cup Tapioca, pearl, dry
1 tbsp Vanilla extract, pure


Heat up the coconut milk in a sauce pan, along with the sugar, cardamom and vanilla.

When the milk starts to boil, add the tapioca seeds and keep stirring for 5 minutes on high heat. It is very important to not stop stirring because the pudding will burn at the bottom.

After 5 minutes, remove from the heat and place the lid over the pot and leave it sit for 15 minutes.

After 15 minutes remove the lid and let the pudding cool down completely.

Serve with a touch of dried coconut on top.


Nutrition Facts

Per Portion

Calories 147
Calories from fat 34
Calories from saturated fat 33
Total Fat 3.8 g
Saturated Fat 3.7 g
Trans Fat 0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.1 g
Cholesterol 0
Sodium 36 mg
Potassium 51 mg
Total Carbohydrate 26.1 g
Dietary Fiber 0.7 g
Sugars 17.2 g
Protein 0.4 g

Dietary servings

Per Portion

Grain 0.1

Energy sources


Meal Type(s)