Cardamom and Coconut Tapioca Pudding

Cardamom and Coconut Tapioca Pudding

Health Rating
Prep Cook Ready in Servings
30 min 10 min 40 min 4


1/4 cup Cane sugar
1 tsp Cardamom, ground
4 tbsp Coconut flakes (topping)
2 cup Coconut milk
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 368
Calories from fat 242
Calories from saturated fat 215
Total Fat 26.9 g
Saturated Fat 23.9 g
Trans Fat 0
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 1.2 g
Cholesterol 0
Sodium 29.4 mg
Potassium 293 mg
Total Carbohydrate 26.8 g
Dietary Fiber 0.7 g
Sugars 14.2 g
Protein 2.6 g

Dietary servings

Per Portion

Grain 0.1

Energy sources

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