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Lemon Coconut Tapioca Pudding

This creamy (yet vegan) dessert can follow a meal from just about any cuisine: Caribbean, Indian, Mediterranean, West African, Asian, North American.…

Recipe information

  • Yield

    serves 4

Ingredients

1/4 cup quick-cooking tapioca
1/4 teaspoon salt
5 tablespoons sugar
1 14-ounce can of coconut milk
1 teaspoon grated lemon peel

Preparation

  1. Step 1

    Place the tapioca, salt, and sugar in a medium saucepan, stir in 1/2 cup of cool water, and set aside for 5 minutes. Then stir in the coconut milk and bring to a simmer on high heat. Reduce the heat to low and cook, stirring often to prevent sticking, until thick and creamy, about 10 minutes.

    Step 2

    Stir in the lemon peel. Pour into dessert dishes and serve warm, at room temperature, or chilled.

  2. Serving & menu ideas

    Step 3

    Just before serving, top with sliced fresh fruit—our favorite is mango. Ripe, fresh mango can’t be beat, but good canned mango is available, too. Strawberries, peaches, cherries, or pineapple are also delicious as a topping.

Cover of the cookbook Moosewood Simple Suppers with a red floral motif.
From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.
TagsPuddingDessertTapiocaLemonCitrusFruitBlueberryBerryCoconutGluten FreeNut FreeDairy FreeQuickEasy5 Ingredients or FewerCookbooks
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