This Strawberry Coconut Tapioca Dessert is refreshing, creamy, and bursting with fruity flavor.
With tender tapioca pearls, sweet strawberries, and chewy coconut jellies in every bite, it’s a tropical treat that’s perfect chilled or served right away.
Simple, cooling, and totally satisfying!
Why You’ll Love This Recipe
Perfectly creamy and fruity with coconut milk and fresh strawberries
Refreshing and light, ideal for warm weather
No eggs or heavy cream – just wholesome and tropical flavors
Easy to prep in advance and store in the fridge
A great way to enjoy tapioca without being too sweet
Ingredient Highlights
Tapioca pearls – Small pearls that cook into soft, chewy texture
Strawberries – Blended and fresh for sweet-tart flavor
Coconut milk – Adds tropical creaminess
Milk – Balances the richness
Strawberry jam – Boosts berry flavor
Sweetened condensed milk – Gives sweetness and silkiness
Coconut jellies (nata de coco) – For chewy, juicy bits
Pro Tips Before You Start
Keep the pot simmering gently to avoid tapioca pearls sticking.
Rinse the pearls thoroughly in cold water after cooking for a soft but bouncy texture.
Use ripe strawberries for the best flavor – frozen also works.
Chill for an hour if you want a cold dessert or serve immediately warm.
How to Make Strawberry Coconut Tapioca Dessert
Step 1: Cook the Tapioca Pearls
Bring a medium pot of water to a boil.
Add the tapioca pearls, reduce heat, and simmer gently for 25–30 minutes, stirring occasionally.
Cook until the pearls turn fully translucent.
If any pearls still have a white center, continue boiling, adding more water if needed.
Step 2: Drain and Cool
Once cooked, drain the tapioca pearls in a fine mesh strainer and rinse under cold water to remove excess starch.
Transfer to a large mixing bowl.
Step 3: Blend the Creamy Base
In a blender, combine half the chopped strawberries, coconut milk, regular milk, and strawberry jam.
Blend until smooth and pour into the bowl with the cooked tapioca.
Step 4: Add Toppings and Sweetener
Stir in the remaining chopped strawberries, sweetened condensed milk, and the jar of coconut jellies (nata de coco).
Mix until fully combined.
Step 5: Chill or Serve
You can enjoy it immediately at room temperature or chill in the refrigerator for 1 hour before serving.
It thickens slightly and becomes extra refreshing when cold.
What to Serve It With
A sprig of mint for garnish
A scoop of vanilla or coconut ice cream
Toasted coconut flakes on top for texture
Serve in glass cups for a layered, beautiful look
Variations & Substitutions
Use mangoes instead of strawberries for a tropical twist
Replace coconut milk with almond milk for a nutty version
Add a splash of rose water or pandan for fragrance
Try it with lychee or peach jellies instead of coconut jellies
Storage & Leftovers
Store leftovers in an airtight container in the fridge
Best enjoyed within 2–3 days for best texture
Do not freeze – the tapioca pearls lose their chewiness
FAQs
Can I use large tapioca pearls?
Small pearls are ideal for this dessert.
Larger ones take longer to cook and can be too chewy.
Can I make it ahead of time?
Yes! Prepare and refrigerate it a few hours ahead. Stir before serving.
Do I need to use condensed milk?
You can skip it or swap it with honey, maple syrup, or more jam for a lighter version.
Is it gluten-free?
Yes, all the ingredients are naturally gluten-free!
What if I don’t have nata de coco?
You can skip it or use diced jelly, fruit, or boba pearls instead.
Can I make this vegan?
Yes! Use plant-based milk and replace condensed milk with coconut condensed milk or maple syrup.
Do I serve it warm or cold?
Both work! Warm for comfort, cold for a refreshing dessert.
Final Thoughts
I love how this Strawberry Coconut Tapioca Dessert brings together texture, sweetness, and creaminess in the most comforting way.
It’s a beautiful balance of light fruit flavor and rich coconut milk that makes each spoonful feel like a tropical escape.
Whether you’re making it for a gathering or just for yourself, it’s a simple dessert that feels extra special.
