Green Tapioca & Coconut Cream Cups

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“I tried to figure out how to re-create one of the best (and most simple!) desserts I had ever had at a Thai dessert house in LA's Thai Town. It really makes for an aesthetically appealing treat when you use the green tapioca balls--sometimes labeled "green tea" (as opposed to the clear).”

Ingredients Nutrition

  • 2 cups tapioca (mini, dried, & preferably green colored ones)
  • 3 (14 ounce) cans coconut milk (or 1 3/4 cups coconut cream with 3 1/2 cups lighter coconut milk)
  • 2 12 tablespoons tapioca (cornstarch has worked in a pinch as well) or 2 12 tablespoons arrowroot (cornstarch has worked in a pinch as well)
  • 14 cup sugar, plus
  • 1 tablespoon sugar
  • water
  • silver aluminum-type muffin paper cups (typically for cupcakes)


  1. Add dry tapioca balls in a pot, and cover with water.
  2. Turn on medium to high heat, and wait until the water comes to a boil.
  3. Watch closely, so as not to let the tapioca get mushy.
  4. When the tapioca has become soft, drain the water from the pot and leave tapioca to cool.
  5. In another medium sized pot, add the coconut milk (and or cream).
  6. Heat, and add sugar, stirring intermittently to ensure that there are no lumps.
  7. Ensure that the sugar has dissolved, and then add the thickening agent (flour or cornstarch). Continue to stir while the cream begins to thicken, and is smooth.
  8. To make things easier, place the muffin cups in a muffin tin.
  9. Fill each cup with about 1" of tapioca.
  10. Follow by topping each with another 1" of coconut pudding.
  11. Set tray in the refrigerator to cool (this will also let the coconut cream further set).
  12. Serve when you can no longer resist staring at them!

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