Tres Leches Tapioca Pudding

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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

{Gluten/Grain Free}

Serves 6-8


  • 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.

Original recipe by La Casa de Sweets

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