Coconut-Lime Tapioca Cups

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Bright, tropical, and naturally gluten-free, these coconut-lime tapioca pudding cups are refreshing on a warm afternoon and easy to prep outdoors. Creamy coconut milk and zesty lime make for a unique dessert with a delicate texture.

Servings cups

Prep Time 10

Cook Time 20

Total Time 30

Equipment

Small pot
Spoon
cups or jars

Ingredients

1/3 cup small pearl tapioca
1 can (13.5 oz) unsweetened coconut milk
3/4 cup water
1/4 cup sugar
1 tbsp lime zest plus extra for garnish
1/8 tsp salt
1 tbsp fresh lime juice
1/3 cup unsweetened shredded coconut toasted

Instructions

In a small pot, combine tapioca, coconut milk, water, sugar, lime zest, and salt. Stir well and let sit 10 minutes to hydrate the tapioca.
Heat over medium-low flame, stirring often, until mixture comes to a gentle simmer. Cook, stirring constantly, until tapioca turns translucent and pudding thickens, about 15 minutes.
Remove from heat and stir in lime juice.
Spoon into cups or jars. Top with toasted coconut and a sprinkle of lime zest.
Serve slightly warm or chill in a cooler for a firmer texture.

Notes

Stir continuously to prevent sticking on small camp stoves. Toast coconut flakes over low heat in a skillet or at home before your trip. The pudding packs well for day hikes if kept cool.

Calories: 177kcal

Course: Dessert

Cuisine: Asian-inspired

Keyword: easy cleanup, make ahead, one-pot, propane stove, summer camping, vegan

Nutrition