Simple Sundays | Coconut Tapioca Pudding with Strawberry Rhubarb Compote
A recipe for Coconut Tapioca Pudding with Strawberry Rhubarb Compote. A cozy bowl of tender tapioca swirls with ruby hued strawberry and rhubarb.
A recipe for Coconut Tapioca Pudding with Strawberry Rhubarb Compote. A cozy bowl of tender tapioca swirls with ruby hued strawberry and rhubarb.
Some things are just made for each other. Like light rain in springtime. Good wine with good friends. Sitting by the fireplace on a cold night. Fresh bread with soft butter. Bedtime stories and goodnight hugs. Rhubarb and strawberries.
The rain came down on Friday, along with a helping of hail. Our parched hills soaked it up, and we were like moths to a flame, watching the spectacle outside our window. The tapping of hail on our patio was mesmerizing, the little pearls bouncing like ping pong balls, and the kids begged to go outside and run in the rain.
We turned the fireplace on that night and watched a movie. And for dessert, I made Coconut Tapioca Pudding with Strawberry Rhubarb Compote.
Coconut Tapioca Pudding with Strawberry Rhubarb Compote
I’ve been craving a warm coconut pudding, studded with tender tapioca pearls and speckled with vanilla. It seemed like a perfect night for it, and with some rhubarb and strawberries, I made a simple ruby compote.
Together, they complemented each other, like they were meant for one another, one spoonful at a time. Real vanilla beans (used in both in the Coconut Tapioca Pudding and the Strawberry Rhubarb Compote) provide a depth of flavor that makes this dessert extra-special.
More Rhubarb Recipes
Strawberry Rhubarb Crisp (Vegan-Friendly)
Rhubarb Empanadas
Blueberry Rhubarb Cobbler
Rhubarb Frangipane Cake
Rhubarb-Wine BBQ Sauce
More Recipes with Coconut Milk
Baked Coconut Doughnuts
Coconut Ube Rolls
Ginataang Mais: Filipino Coconut Rice Pudding with Corn
Coconut Leche Flan
Bibingka: Filipino Coconut-Rice Cake
Coconut Tapioca Pudding with Strawberry Rhubarb Compote
Ingredients
For the Strawberry Rhubarb Compote
- 2 cups 1/4-inch diced rhubarb about 4 medium stalks
- 3 tablespoons sugar
- 1 vanilla bean split and beans scraped
- 2 tablespoons lemon juice
- 1 cup sliced strawberries
For the Coconut Tapioca Pudding
- 1 13.5 oz can light coconut milk
- 1/2 cup small tapioca pearls
- 1 vanilla bean split and beans scraped
- 1/4 cup granulated sugar
Instructions
- Make the compote by mixing the rhubarb, sugar, vanilla bean and seeds and lemon juice in a small non reactive saucepan. Let it sit for 20 minutes. After the rhubarb has macerated and released its juices, set the saucepan over low heat and cook for about 5-7 minutes, or until the rhubarb is tender. Transfer to a bowl to cool and discard the vanilla bean. Once the rhubarb is cool, stir in the strawberries. You can use the compote immediately, or if you wish, store it in a covered container in the refrigerator until ready to use.
- In a medium saucepan, let the tapioca pearls sit in the coconut milk for about 15 minutes. Place the saucepan over low heat and and warm the coconut milk until it is just beginning to simmer. Drop in the vanilla bean and add the sugar. Let the tapioca cook, stirring frequently, taking care to not cook too quickly or let the coconut milk boil. Cook for about 30 minutes, or until the tapioca is translucent and the pudding is thick. Discard the vanilla bean.
- Serve the pudding warm or at room temperature with the compote.
Notes
Nutrition
Comments
COOKBOOK
I remember my first time having sago, it was HEAVEN….. now every so often I crave another taste of this delicious food. This recipe worked so well for me! Thank you so much!!!
Oh you’re SO very welcome, Tallulah! I’m so glad you enjoyed it!
Great idea for breakfast, healthy and beautiful – that’s all you need to start a good day :)
It’s been warm here, but I’m also craving this. The coconut, strawberries, and rhubarb together in one bowl with the texture of tapioca makes me swoon!
This is awesome, must be delicious!! Great recipe.
I LOVE tapioca – but have never thought to add other flavors, like coconut – sounds divine!!!
I love all things strawberry and rhubarb!
Our oldest daughter was just talking about tapioca pudding (and how I never make it). I love the coconut in this recipe. And of course, the strawberry-rhubarb compote is hard to deny. Beautiful!
It was because of my daughter that I did make this, Brenda – it sounds like she would get along very well with yours!
looks absolutely delicious!!
https://aspoonfulofnature.wordpress.com/
I love homemade tapioca pudding! This looks fantastic!
Thank you, Nicole! Homemade tapioca is really so comforting, isn’t it?
So simple but so good! I’m a fan of tapioca pudding, I must admit–always nostalgic for me:)
This looks so wonderful, the flavours are so harmonious and love the texture!