Now that summer is in full swing, I’m constantly recipe-testing refreshing summer treats for these hot summer days (and nights). I know, tapioca pudding doesn’t sound too summery, or refreshing, or even appetizing. But, trust me, it can be!
For this dessert, I decided to combine the flavors of one of my favorite summertime desserts, tres leches cake, with coconut and tapioca to create a light, grain and gluten free dessert that’s a cinch to make. Subbing coconut milk for the traditional heavy cream in tres leches cake not only lightens up the pudding, it also gives it a nice summery flavor.
Topped with cream, toasted coconut and cherries, tres leches tapioca pudding might just surprise you this summer…
Tres Leches Tapioca Pudding
- 4 cups coconut milk
- 14 oz. can sweetened condensed milk
- 1 cup evaporated milk
- 1/2 cup granulated tapioca*
- 1/4 teaspoon ground cinnamon
- pinch of salt
- For garnish: whipped cream, toasted coconut and cherries
In a large pot, over low-medium heat, whisk together the three milks until combined. Add in the tapioca, cinnamon and salt, and stir to combine. Bring to a simmer.
Once simmering, cook, stirring occasionally, until thickened, about 20 minutes. Let the tapioca cool slightly in the pot, then divide among 6-8 serving glasses.
If serving warm, top with whipped cream, toasted coconut and/or cherries, and enjoy!
If serving cold, refrigerate the pudding in the serving glasses for at least 3 hours, then garnish, and serve.
*I used the granulated kind for quicker cooking. You can always use regular tapioca, and pulse it in the food processor a few times to make it smaller.