Ingredients
Scale
- 28.2 oz ripe strawberries
- 1/2 cup small tapioca pearls
- 1/2 cup sweetened condensed milk (or condensed coconut milk for dairy-free)
- 13.5 fl oz full-fat coconut milk
Instructions
- In a medium pot, bring 5 cups of water to a boil. Add the tapioca pearls and cook on medium heat for about 10 minutes. Turn off the heat and let them soak covered for another 10-15 minutes until translucent.
- Strain the cooked tapioca through a fine mesh sieve and rinse with cold water until cool. Transfer to a large bowl.
- Mix room-temperature coconut milk into the tapioca using a fork.
- Blend 17.6 oz of strawberries with condensed milk until smooth, then add to the tapioca mixture.
- Dice remaining strawberries and combine with pudding if desired.
- Serve chilled in bowls or glasses, garnished with fresh mint leaves.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 26g
- Sodium: 35mg
- Fat: 16g
- Saturated Fat: 14g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg