Vietnamese Coconut Coffee Tapioca | 30-Minute One-Pot Meals

🛒 About Vietnamese Coconut Coffee Tapioca

1/2 cup small tapioca pearls
2 cups water
1 cup coconut milk
1/3 cup sweetened condensed milk
1 tbsp instant espresso powder
Pinch of salt

👨‍🍳 How to Make Vietnamese Coconut Coffee Tapioca

In a medium saucepan, bring tapioca pearls and water to a boil. Reduce heat and simmer for 7 minutes, stirring often, until translucent.
Drain excess water if needed. Stir in coconut milk, condensed milk, espresso powder, and salt.
Simmer for 5 more minutes until thickened and creamy.
Remove from heat and let cool slightly before serving.
Serve warm or cold, topped with toasted coconut if desired.

Pro Tips for Perfect Vietnamese Coconut Coffee Tapioca

Prep Ahead: You can prepare ingredients the night before and cook fresh.
Storage: Store leftovers in an airtight container for up to 3 days.
Substitutions: Feel free to swap vegetables or proteins based on preference.
Cooking Time: Adjust cooking time based on your equipment and preferences.

❓ Frequently Asked Questions

Can I make this ahead?

Yes, prepare components in advance and assemble or reheat before serving.

Can I swap ingredients?

Absolutely—adjust proteins, vegetables, or spices to fit your preferences.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days; reheat gently.