Spiced Coconut Tapioca Pudding With Fruit

Name: Spiced Coconut Tapioca Pudding With Fruit
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 to 10 servings
Cuisine: Nigerian Inspired, Southeast Asian Inspired
Ingredients: 4 fresh lemongrass stalks, trimmed, cut in 2-inch pieces and crushed with the flat side of a knife (2 loosely packed cups); 4 fresh or dried makrut lime leaves, ¼ teaspoon ground makrut lime leaves, or use grated lime zest, then cut lime into wedges for serving; 3 whole star anise; 2 cinnamon sticks; 1 (13 ½-ounce/400-milliliter) can unsweetened full-fat coconut milk, shaken before opening (cups); ¼ cup/60 grams granulated sugar; 1½ teaspoons kosher salt (such as Diamond Crystal); ¼ teaspoon ground black pepper; ¼ teaspoon ground allspice; 1 cup/180 grams small or large pearl tapioca; ¼ to ½ cup large unsweetened flake coconut or sliced almonds; ½ cup/62 milliliters unsweetened coconut cream (from a 13 ½-ounce can), shaken before opening; ½ cup fresh fruit (such as passionfruit pulp with seeds, mango or other fruit of choice), diced if needed; ¼ cup molasses, dark honey or maple syrup

By Yewande Komolafe

Published March 16, 2026

Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Paige Hicks.

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Ready In: 1 hr
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Coconut and cassava are known for distinct qualities: Cassava, a tuber from which tapioca is made, is starchy and dense, and fresh coconut is crunchy and juicy. When eaten together, both hold complex nuances with vigor, each enabling the other to flourish. Throughout Nigeria, streetside vendors sell bags of steamed cassava chunks paired with shards of cracked, skin-on fresh coconut for snacking. Home cooks combine these two ingredients in a variety of cakes, crackers and puddings. Here, small tapioca pearls and coconut milk form a pudding version of this familiar pairing. Lemongrass, makrut lime leaves and spices steep in lightly sweetened coconut milk that infuses the tapioca as it simmers. A finishing splash of coconut cream makes for a brothy pudding. Fresh fruit, lightly toasted coconut flakes and molasses (or any syrup) top the creamy base. This is comfort in a bowl and can be enjoyed any time of the day, especially as a cool, puckery and melodic end to any flavorful meal.

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Ingredients

Yield:8 to 10 servings

For the pudding

4 fresh lemongrass stalks, trimmed, cut in 2-inch pieces and crushed with the flat side of a knife (2 loosely packed cups)
4 fresh or dried makrut lime leaves, ¼ teaspoon ground makrut lime leaves, or use grated lime zest, then cut lime into wedges for serving
3 whole star anise
2 cinnamon sticks
1 (13 ½-ounce/400-milliliter) can unsweetened full-fat coconut milk, shaken before opening (cups)
¼ cup/60 grams granulated sugar
1½ teaspoons kosher salt (such as Diamond Crystal)
¼ teaspoon ground black pepper
¼ teaspoon ground allspice
1 cup/180 grams small or large pearl tapioca

For serving

¼ to ½ cup large unsweetened flake coconut or sliced almonds
½ cup/62 milliliters unsweetened coconut cream (from a 13 ½-ounce can), shaken before opening
½ cup fresh fruit (such as passionfruit pulp with seeds, mango or other fruit of choice), diced if needed
¼ cup molasses, dark honey or maple syrup

Ingredient Substitution Guide

Preparation

1. Step 1
  Make the pudding: Place a medium pot over medium-low heat and add the lemongrass and lime leaves. (If using ground lime leaves or lime zest, add in the next step.) Add star anise and cinnamon sticks. Toast the spices, stirring frequently, until they darken slightly and become fragrant and aromatic, 7 minutes.
1. Step 2
  Pour in 4 cups water. Add the coconut milk, sugar, salt, black pepper and allspice. (If using ground lime leaves or lime zest, add now.) Whisk vigorously to dissolve the sugar. Bring to a simmer and cook for 3 to 4 minutes. Remove from the heat, cover the pot and let steep for about 20 minutes.
1. Step 3
  While the aromatics steep, in a medium bowl set over a fine-mesh strainer, add the tapioca and rinse with cold water, dispersing the pearls gently with your fingers. Drain the liquid and repeat again up to 10 times, until the white starch begins to collect in the bowl, about 10 minutes (the pearls may begin to break apart). Drain completely and set aside.
1. Step 4
  Place a small (8-inch) skillet over low heat. Add the flaked coconut or almonds if using. Toast, stirring frequently, until fragrant and beginning to turn slightly tan in color, 3 to 4 minutes. Remove from heat but keep in the pan. The coconut will continue to toast in the pan until light golden brown (see Tip).
1. Step 5
  To cook tapioca, return the pot to medium heat. Use tongs or a slotted spoon to remove the lemongrass, lime leaves, star anise and cinnamon sticks.
1. Step 6
  Bring the steeped liquid back up to a simmer, 1 to 2 minutes. Reduce heat to low and whisk in the rinsed tapioca pearls. Cook, stirring quickly and frequently to break up any clumps, until the liquid is reduced and sticky and the tapioca pearls are tender, 5 minutes for small pearls and 10 to 15 minutes for large pearls (the tapioca should taste soft all the way through, with no resistance). Remove from heat and serve immediately or cover with lid cracked to cool in pot (see Tip).
1. Step 7
  To serve, ladle the warm tapioca into bowls and top with a drizzle of coconut cream, a tablespoon of fresh fruit, a drizzle of molasses or other syrup of choice and a scattering of toasted coconut.

Tip

The coconut can be toasted in advance. Cool completely and store, covered, at room temperature in an airtight container. Tapioca can be served hot or warm. Cool completely and refrigerate, covered, in an airtight container. Reheat over low, stirring constantly to warm up.