Coconut Tapioca Dessert with Sweet Rice Balls

This coconut tapioca dessert with homemade sweet rice balls and fruit is our take on the sweet soups and desserts loved in many Asian countries.

Thai-Inspired Coconut-Pandan Rice Pudding With Fresh Mango

[Photograph: Leela Punyaratabandhu] An easier, quicker, more stovetop-friendly version of the iconic Thai dessert, Khao Niao Ma-muang, this coconut rice pudding and mango retains all of the flavors found in the original dish by which it is inspired. Pandan leaves...

How to Cook Tapioca Pearls: with Step-By-Step Photos! - The Woks of Life

Detailed post on how to cook tapioca pearls for use in bubble tea and desserts. These instructions are for dried tapioca pearls, not the quick-cooking kind!

Mango Sago: Quick & Refreshing Summer Dessert - The Woks of Life

Mango Sago is a quick, refreshing, and satisfying summer dessert popular in Asia, with juicy chunks of mango and a sweet mango/coconut milk tapioca pudding.

Coconut Rice Porridge

As a person who steers more toward bacon and steak in the morning, this is one of the precious few sweet dishes that graces my breakfast table with any regularity. Inspired by a coconut breakfast porridge found commonly throughout the Caribbean, this aromatic dish makes for a wonderful and filling vegan brunch.

Homemade Tapioca Pudding

I love the simplicity of homemade tapioca pudding, the delightful milk-based custard thickened with the excess tapioca starch from hundreds of slightly chewy tapioca pearls. If you're planning to make tapioca, the hardest part is waiting for the tapioca pearls to soak. Plan accordingly.

Khao Niao Mamuang (Thai Coconut Sticky Rice With Mango)

This Thai dessert of glutinous sticky rice, seasoned with salty-sweet coconut milk and served with tender, fragrant slices of mango, will be irresistible.

Coconut Rice (fluffy, not gluey!)

Simple, fluffy coconut rice! Fantastic side with any South East Asian food - Thai, Malaysia, Vietnamese - as well as Caribbean and tropical foods.

Arroz Con Coco (Colombian Coconut Rice)

At its core, arroz con coco is a pilaf—rice grains toasted in oil before being steamed, but in this case the oil comes directly from coconut milk. You start by dumping a can of coconut milk in a pot, and slowly boiling it off until all of the water content is removed, the coconut oil breaks out, and the solids begin to brown. From there, it's a slow process of stirring and toasting until they are a deep, crunchy golden brown before finally adding sugar, salt, and rice.

Taro Sago (Tapioca) Dessert Soup - The Woks of Life

This taro sago dessert soup is a tasty and lightly sweet end to a Chinese meal. It’s also easy to make, with just 8 ingredients.