Coconut Tapioca Pudding (Rice Cooker)

"For rice cookers with a porridge cycle. This is a delicious, creamy pudding, with the luscious taste of coconut. Tapioca pearls cook to perfection in the rice cooker. Try topping with sliced or chopped tropical fruit - mango, pineapple, banana, papaya. Recipe can be halved for 3-cup cooker. From the Ultimate Rice Cooker Cookbook. Guessing on cooktime."
 
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photo by duonyte photo by duonyte
photo by duonyte
photo by Annacia photo by Annacia
photo by Annacia photo by Annacia
Ready In:
1hr 10mins
Ingredients:
6
Serves:
6
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ingredients

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directions

  • Place all ingredients except vanilla in bowl of 6-cup rice cooker. Stir to combine. Close the cover and set for Porridge cycle.
  • Open the cover and stir briefly every 20 minutes, then close cover.
  • At end of cycle, carefully remove bowl from cooker. Stir in the vanilla. Pour into a large serving bowl or individual serving dishes.
  • Let cool. Serve warm, or refrigerate covered with plastic wrap.
  • Note: small pearl tapioca is about the size of sesame seeds; anything larger will take longer and require more liquid.

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Reviews

  1. Duonyte, thank you for posting this recipe and making the edited Note. I'd tried it once and didn't review it because our results were not good. I used the only pearl tapioca I was able to find, but clearly, it was too large. I ran it through two porridge cycles and almost double the amount of coconut milk, and the pearls were still really tough and just plain hard in the middle. When I read your added note, and used the very very tiny tapioca, the results were perfect. We'll be making this often during the winter months! I can't wait, the flavor is incredibly wonderful.
     
  2. To use the large pearl tapioca, I soaked the pearls in water overnight before using in recipe. It did not require extra liquid after doing this and was the perfect texture at the end of the porridge cycle. By accident, I left out the vanilla and it still tasted great.
     
  3. This was made for DH, tapioca pudding is a favorite of his. The only real difference that I made was to use minute tapioca (he won't eat the larger kind)and cooking it in a pot as I don't use have a rice cooker. He liked the coconut for a change and really enjoyed it for late snack last night.This pudding doesn't set up firm and solid but stays loser and creamy.
     
  4. I thought this turned out really well, but I had to add about 2 extra cups of coconut milk because the pearls hadn't cooked completely and it was beginning to dry out too much and stick. Other than that, it was delicious, easy and my husband loves it!
     
  5. this is my first attempt at tapioca pudding. Delicious and easy. I don't have a fancy rice cooker, just an old fashion one. But it still worked. I'm allergic to coconut so I used soy milk instead. The instructions were clear and easy to follow. After the first cycle completed on the rice cooker, I stirred thoroughly. Repeated 2 more times. Tasted the pears and they were cooked. Then I added the vanilla as per the instructions. Next time I'm not going to add vanilla. I think for the soymilk, it tasted more creamy before I added the vanilla, also, the vanilla gave it a dark color and an alcoholic after taste. Oh, I ran out of sugar, substituted splenda and it tasted great. Thank you.
     
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RECIPE SUBMITTED BY

My screen name is a diminutive in Lithuanian for bread, so you won't be suprised to learn that I love to bake bread. In recent years I have been baking a lot of sourdough breads and have several starters sitting in my refrigerator. But I like to cook a lot of other things, as well, especially from various cultures. The cat wishes I would concentrate on meat and fish... I joined a few years ago but started posting recipes and participating in forums just recently - I wish I had done so earlier. Recipezaar is a great community! Right now I am a co-host for the Breads and Baking and the Eastern Europe forums - I hope to see you there!
 
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