Ingredients
Scale
- 28.2 oz strawberries (fully ripe & washed)
- 1/2 cup sweetened condensed milk (or condensed coconut milk)
- 1/2 cup small uncooked tapioca pearls
- 13.5 oz full-fat coconut milk (room temperature)
Instructions
- In a medium pot, boil 5 cups of water, then add tapioca pearls and cook for 10 minutes, stirring occasionally.
- Turn off heat and let tapioca soak covered for 10-15 minutes until translucent; rinse with cold water.
- Mix coconut milk in a bowl with the cooked tapioca.
- Blend strawberries with condensed milk until smooth.
- Combine blended strawberries with the tapioca mixture; adjust sweetness if desired.
- Dice remaining strawberries and serve pudding in bowls topped with diced fruit and mint leaves.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 22g
- Sodium: 25mg
- Fat: 10g
- Saturated Fat: 9g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg