Thai Tapioca Pudding with Coconut Cream (Gluten-Free)
A creamy and comforting dessert made with tapioca pearls, coconut milk, and palm sugar. A naturally gluten-free treat.
10m prep + 30m cook4 servings
WHEAT-free
280 cal|2g protein|40g carbs|12g fat|1g fiber
Ingredients
- 1/2 cup Small Tapioca Pearls
- 2 cups Coconut Milk
- 2 cups Water
- 1/4 cup Palm Sugar
- 1/4 tsp Salt
- 1/2 cup Coconut Cream
Instructions
- 1Rinse tapioca pearls and soak in water for 30 minutes.
- 2Drain tapioca pearls and combine with coconut milk and water in a saucepan.
- 3Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until tapioca pearls are translucent.
- 4Stir in palm sugar and salt until dissolved.
- 5Remove from heat and let cool slightly.
- 6Serve warm or cold, topped with coconut cream.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
Related Guides
Keep reading this recipe
Open this recipe in the appSign in to continue with this recipe. No meal plan generation needed.
Want a full week of recipes like this?
Get a personalized 7-day meal plan customized for your family's specific allergens. Every recipe is cross-checked by an independent AI.
Build my free 7-day planNo credit card required.