Thursday, December 05, 2013

Burmese Coconut Tapioca Pudding - Thagu Oh Noh

Coconut milk is a common ingredient in Burmese desserts such as this tapioca pudding. I used instant tapioca pearls, but the larger pearls would look a lot better in this dessert. I've given the recipe for cooking large tapioca pearls from scratch but, for a shortcut, a package of Jello Tapioca Pudding makes a great substitute. Just replace the two cups milk with two cups coconut milk and bring to a boil for a great dessert. Serve chilled.


1/4 cup large tapioca pearls, rinsed in several changes of water & drained
4 (8 oz.) cups water
1 (14 oz.) can coconut milk 
4 Tbsp. brown sugar
pinch of salt


  1. Bring water to a boil, add tapioca pearls & stir well.
  2. Lower heat to medium, cover & simmer, stirring every 10 minutes.
  3. After approximately 30 minutes, the pearls will appear translucent.
  4. Remove from heat, cover and set aside for another 30 minutes.
  5. Strain tapioca under running cold water so that the pearls do not stick.
  6. Transfer to a saucepan and add coconut milk, sugar & salt.
  7. Stir until sugar dissolves.
  8. Bring mixture to a boil and simmer for 5 minutes until thick.
  9. Remove from heat, chill and serve.

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