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Matcha-coconut pudding

If you love bubble tea, you're in for a treat with this chilled pudding dotted with pearls of tapioca.

By Emma Knowles
  • 15 mins preparation
  • 15 mins cooking plus chilling
  • Serves 4
  • Print
The slippery texture of tapioca makes for an ideal hot-weather dessert. Ours is spiked with matcha to give not only a beautiful colour, but unexpected flavour, too.


  • 800 ml coconut milk
  • 100 gm tapioca pearls
  • 1 vanilla bean, split and seeds scraped
  • 60 gm coconut sugar
  • 1½ tsp matcha
  • Coconut cream, sliced banana and shaved coconut, to serve


  • 1
    Place coconut milk, tapioca, vanilla bean and seeds, and 200ml water in a saucepan and leave to soak for 30 minutes.
  • 2
    Add sugar and a pinch of salt to pan, bring to a simmer, then reduce heat to low and simmer gently, stirring occasionally, until tapioca is tender (10-12 minutes). Whisk matcha and 2 tbsp hot water in a small bowl until smooth, then strain into tapioca mixture and stir to combine. Divide among small serving bowls or cups and refrigerate to chill completely (2-3 hours). Serve drizzled with a little coconut cream and topped with sliced banana and shaved coconut.


Drink Suggestion: Sherbety, frothy moscato. Drink suggestion by Max Allen.

  • undefined: Emma Knowles