Squash and Coconut Tapioca Pudding

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Squash and Coconut Tapioca Pudding

Recipe courtesy of Tammy Wong, Rainbow Chinese Restaurant


  • 3 lbs. Winter Squash ( any sweet squash will work, Buittercup, Butternut, and Hubbard all work well)
  • 3 Quarts Water
  • 4-5 Slices Fresh Ginger or ½ Teaspoon Ginger Powdertapiocapudding
  • 2 Cups Granulated Sugar
  • 1 Can Coconut Cream (14 Ounces)
  • ½ Cup Small Pearl Tapioca


  1. Peel the squash, remove the seeds, and roughly chop into 1 inch cubes.
  2. Place the squash, water and fresh ginger if using into a medium saucepan and place over high heat.
  3. Bring to a boil and then boil for ten minutes or until the squash starts to soften.
  4. Add tapioca pearls and continue boiling for ten more minutes.
  5. Add coconut cream, sugar, and powdered ginger if using.
  6. Return to a boil.
  7. Remove from heat and cover, allow to rest for at least ten minutes.
  8. Pudding will continue to thicken and tapioca will continue to cook as it cools.
  9. Remove fresh ginger before serving.
2017-01-30T18:20:55+00:00 Categories: Recipes|