Coconut tapioca puddings with lychee

A light and refreshing dessert that's the perfect end to any meal.

  • 30 mins cooking
  • Serves 4
  • Print
There's something special about this light and refreshing dessert with coconut milk, lychees and tapioca pearls that's the perfect end to any meal.


  • 1 cup (200g) seed tapioca (sago)
  • 400 ml canned coconut milk
  • 1 cup (250ml) water
  • ⅓ cup (75g) raw caster (superfine) sugar
  • 1 teaspoon finely grated lime rind
  • 1 teaspoon vanilla extract
  • 8 fresh lychees, peeled, seeds removed, torn
  • ½ cup thinly sliced young coconut flesh
  • 1 medium lime (90g)
  • 4 white edible flowers, optional


  • 1
    Place tapioca in a large bowl with enough cold water to cover. Stand for 2 hours. Drain. Rinse well; drain.
  • 2
    Meanwhile, stir coconut milk, the water, sugar, rind and vanilla in a medium saucepan until sugar is dissolved. Bring to a simmer; simmer, uncovered, for 5 minutes. Cool. Refrigerate until cold.
  • 3
    Add tapioca to a medium saucepan of boiling water; simmer, uncovered, for 10 minutes or until tapioca is clear. Drain well. Stir tapioca into coconut milk mixture.
  • 4
    Divide tapioca mixture into bowls or glasses; top with lychees and coconut flesh. Finely grate rind from the lime, sprinkle on puddings; top with flowers.


Seed tapioca is a starch extract, made from the tubers of the cassava plant. You can substitute with sago, a similar product from sago palms.Puddings can be made a day ahead; keep refrigerated.

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