Tapioca Pudding


2 cups granulated tapioca

350ml of coconut milk

3 tablespoons licuri oil

1 and ¼ cup sugar

2 cups grated dry coconut

1 to 3 cups of water


1. Preheat oven to 180C.

2. Grease a cake pan with 1 tablespoon of licuri oil and 1/3 cup sugar, set aside in the refrigerator.

3. In a bowl mix tapioca grains, coconut milk, licuri oil, sugar, grated coconut and gradually add water as the tapioca balls start to hydrate.

4. Pour the dough into the cake pan and bake in a preheated oven for about 1 hour and 20 minutes and until golden brown.

5. Wait until it cools down to take it out from the pan.

Recipe developed by Alessandra Luglio and team.