Tapioca Pudding with Kabocha


  • 1 1/2 cups whole milk
  • 1/3 cup sugar (- 2 Tablespoons)
  • 1/3 cup small pearl tapioca (not quick cook)
  • 14 ounces coconut milk (full fat)
  • 1 cup kabocha pumpkin (roughly cut into 1/4″ cubes + 48 kabocha slices ~ 1/4″ thick)


  1. Using a medium pot on medium heat, combine the milk and sugar and mix occasionally until dissolved.
  2. Once the sugar has dissolved, add the tapioca and stir constantly 3-4 minutes (prevents clumping). Then add coconut milk and cover. Simmer on low for at least 60 minutes or until tapioca is cooked through. (the tapioca is done when it is completely translucent)
  3. Meanwhile, prepare kabocha. Cut about 1 cups worth of kabocha into 1/4″ cubes. Also, cut 4-8 kabocha slices ~ 1/4″ thick and set aside.
  4. Take the kabocha cubes and steam at least 10 minutes or until soft. Once steamed, use a fork to mash it.
  5. While the kabocha cubes are steaming, take the kabocha slices and pan fry using olive oil until slightly browned on each side. (salt optional) Set aside.
  6. When the tapioca is done, stir in the mashed pumpkin. and garnish with pan fried kabocha slices.

Enter your email to get a

free PDF sample !

japanese cooking club getting started with plant based japanese foods cover

Enter your email to get a

PDF sample of Tofu Ryouri

Scroll to Top