Sa Coo Maphraw (Tapioca Coconut Pudding)

I finally used my tapioca pearls to make this gorgeous little dessert Sa Coo Maphraw. Tapioca pearls have a great chewy texture that contrasted really nicely with the creamy sweet, rich coconut and there’s some young coconut blended through and on top for a bit of a slippery crunch. A perfect way to round off a Thai meal.

For two huge portions (or 4 smaller ones) use:

• Half a packet of pre made (coloured) tapioca pearls- the sort used in bubble tea. Had to buy at an Asian grocery shop


• 1 can (400ml) of coconut milk


• 1 young coconut (if available) or half a regular one.


• half a cup of sugar

Start with the whole coconut. Use whatever method works for you to hack your way into the coconut, enjoy the water inside as it’s not needed for the recipe and scrape nice long pieces of coconut from the shell. Leave these for now. Heat a pan of water and boil the tapioca pearls for 5 minutes or however long the packet recommends. While the tapioca pearls are cooking, gently heat the tin of coconut milk and sugar in a separate pan but don’t let it boil. Stir regularly to make sure the sugar is fully dissolved. When the tapioca pearls are done, drain them and put them straight in to the coconut milk or they will start to stick together. Add in half of your fresh coconut peelings and stir everything together. You’re done- just divide the mixture amongst your serving glasses and top off with the remaining fresh coconut. Best served warm but can be left to go cool if you  prefer.