Coconut-Lemon Tapioca Pudding Margaritas

Tapioca Pudding Margaritas Fun take on good old tapioca pudding – coconut lemon margaritas! 😀

I know tapioca pudding is old school but I did not grow up eating it, in fact I was closer to my thirties when I even tried tapioca for the first time! The idea for this dessert came sort of weird way – I was looking to make a fruity and not too sweet dessert for a Mexican themed evening and found these disposable dessert cups that reminded of margaritas… Next I picked the jelly worms and before any further thinking I found myself grabbing a bag of tapioca pearls and then… this happened!

Coconut-Lemon Tapioca Pudding

Aren’t cocktail umbrellas just so kitsch and cute?

Coconut-Lemon Tapioca Pudding

They definitely make me grin from ear to ear! LOL!

Coconut Lemon Tapioca Pudding
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Fun Dairy-Free Coconut-Lemon Tapioca Pudding served as dessert margaritas with a hidden jelly worm.
Servings Prep Time
12servings 30minutes
Passive Time
1hour
Servings Prep Time
12servings 30minutes
Passive Time
1hour
Coconut Lemon Tapioca Pudding
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Fun Dairy-Free Coconut-Lemon Tapioca Pudding served as dessert margaritas with a hidden jelly worm.
Servings Prep Time
12servings 30minutes
Passive Time
1hour
Servings Prep Time
12servings 30minutes
Passive Time
1hour
Ingredients
  • Pudding
  • 200 grams small tapioca pearls
  • 1 liter coconut liquid divided
  • 2 teaspoons lemon zest grated
  • 2 tablespoons lemon juice
  • 25 mililiters blue agave syrup
  • 2 egg yolks
  • Decorations & topping
  • 3 tablespoons shredded coconut
  • 1 teaspoon lemon zest grated
  • 1/4 lemon
  • 12 jelly worms
Servings: servings
Units:
Instructions
  1. Place tapioca pearls in a sieve and rinse well with cold water.
  2. In a large sauce pan combine the rinsed tapioca, half of the grated lemon zest and half of the coconut liquid and place on stove over medium heat.
  3. Bring the mixture to simmer whisking occasionally, until tapioca becomes translucent - about 20 minutes.
  4. Whisk in the remaining coconut milk and lemon zest.
  5. In a mixing bowl combine the egg yolks and agave syrup, then add some hot coconut liquid while constantly whisking.
  6. Continue to add small amounts of the hot liquid to the yolks mixture and eventually combine it all and return the mixture on heat for another 5 minutes, while constantly stirring.
  7. Prepare the "margarita" cups rub the rim of the cup with lemon slice to make the coconut stick to it.
  8. Then dip the cup in shredded coconut, it'll stick to the lemon juice.
  9. Place a jelly worm in each cup.
  10. Spoon or pipe the pudding mixture in the cups covering the jelly worms and sprinkle lemon zest on top/
  11. Refrigerate for at least 1 hour before serving. Add kitsch cuteness with cocktail umbrellas and enjoy!

2 Comments

  1. Ann Tannie

    hah ah, super cute!

  2. Tapioca vanukas on ihanaa !Joku aika sitten postasin appelsiinisista kookospohjaisista sellaisista,tykättiin paljonkin niistä. Sitruunaa sitten ensi kerralla….

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