Coconut Tapioca Pudding

Thai Coconut Tapioca Pudding (Sakoo Piak) is a warm, silky dessert of small tapioca pearls simmered until translucent in sweetened coconut milk, often studded with sweet corn or diced taro. It's comforting, lightly sweet, and finished with a pinch of salt to sharpen the coconut flavor.

By YumYum Editorial · Thai

Prep: 10 min · Cook: 30 min · Total: 40 min · Serves 4

Ingredients

• 1 cup small tapioca pearls
• 4 cups water
• 2 cans (14 oz each) coconut milk, divided
• 3/4 cup sugar
• 1/2 tsp salt, divided
• 1 cup sweet corn kernels or diced steamed taro
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
• to taste toasted coconut flakes, for garnish

Instructions

1. Rinse tapioca pearls in cold water to remove excess starch.
2. Bring 4 cups water to a boil, then add tapioca pearls and stir to prevent clumping.
3. Simmer over medium heat, stirring occasionally, until pearls turn mostly translucent, 15-20 minutes.
4. Stir in 1 can of coconut milk, sugar, and half the salt; simmer 5 more minutes.
5. Add corn or taro and cook another 3-4 minutes until warmed through and pearls are fully clear.
6. Stir in the cornstarch slurry to thicken the pudding slightly, cooking 1 minute more.
7. Separately, warm the remaining coconut milk with remaining salt for a topping sauce.
8. Spoon warm pudding into bowls, drizzle with the salted coconut topping, and garnish with toasted coconut flakes.