Coconut Tapioca Pudding
Translucent tapioca pearls swimming in rich coconut milk—a gentle, fiber-free dessert that soothes during flares. Zero grams of fiber, soft slippery texture, and naturally dairy-free.
Coconut Tapioca Pudding
Translucent tapioca pearls swimming in rich coconut milk—a gentle, fiber-free dessert that soothes during flares. Zero grams of fiber, soft slippery texture, and naturally dairy-free.
Ingredients
- Low FODMAP
- Low FODMAP
- Moderate FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Moderate FODMAP
Instructions
Rinse tapioca pearls under cold running water in a fine-mesh strainer, rubbing them gently to remove excess starch. This prevents clumping during cooking.
Equipment: fine-mesh strainerCombine rinsed tapioca and 2 cups water in a medium saucepan.
Equipment: medium saucepanBring to a boil over medium heat, stirring frequently to prevent sticking. This takes about 5-7 minutes.
Tip: Stir frequently—tapioca pearls sink and stick to the bottom easilyReduce heat to low and simmer for 15-20 minutes, stirring every 2-3 minutes. Cook until pearls become mostly translucent with just tiny white centers remaining.
Tip: Stir every 2-3 minutes to prevent pearls from settling and burningAdd coconut milk, sugar, and salt to the cooked tapioca, stirring to combine thoroughly.
Continue simmering over low heat for 5 more minutes, stirring frequently, until the mixture thickens and becomes creamy.
Remove from heat and stir in vanilla extract until well distributed.
Serve warm immediately, or refrigerate for at least 2 hours to serve chilled.
Tip: Serve warm for maximum comfort during flares, or chill for a refreshing dessertTop with diced mango if tolerated and desired. Omit during active flares.
Notes
Storage
Refrigerate in an airtight container for up to 4 days. The pudding thickens considerably as it cools—this is normal. Add a splash of coconut milk or water when reheating over low heat or in the microwave to restore creamy consistency.
Pearl size matters
Use small pearl tapioca (not large boba pearls or instant tapioca). Small pearls are easier to digest and have the traditional texture. Find them in the baking aisle or Asian markets.
Light coconut milk option
For strict low-FODMAP compliance, substitute light coconut milk (low FODMAP up to 500ml) for the full-fat version. The texture will be thinner, but the flavor remains pleasant.
Not SCD-compatible
Tapioca is SCD-illegal regardless of sweetener. Using honey instead of sugar does not make this recipe SCD-compliant. SCD followers cannot make this recipe work—tapioca (a starch) is fundamentally prohibited.
Texture cue
Properly cooked pearls are translucent with just a tiny white dot in the center. Undercooked pearls are chalky; overcooked pearls dissolve into mush. Check at 15 minutes and continue cooking if needed.
Make-ahead
This pudding keeps well and actually develops deeper flavor overnight. Make a batch on a good day to have ready when you need gentle comfort food.
IBD Considerations
Diet Protocol Compliance
How this recipe fits common IBD dietary approaches
