Coffee Tapioca

[Photograph: Alexandra Penfold]

This recipe is an easy way to enjoy coffee in pudding form. Note this recipe calls for instant tapioca.

Coffee Tapioca

The recipe box is closed. Read about why and how to export your data »

About This Recipe

Active time:15 minutes
Total time:3 hours and 15 minutes
Special equipment:electric mixer
This recipe appears in: American Classics: Coffee Tapioca


  • 2 cups strong brewed coffee
  • 1/2 cup plus 1 tablespoon sugar, divided
  • 1/2 cup instant tapioca
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup heavy cream


  1. 1

    In a medium saucepan combine coffee, 1/2 cup sugar, tapioca, vanilla, and salt. Stir well and let sit for 5 minutes.

  2. 2

    Bring mixture to a full boil over medium heat, stirring constantly. You'll know it's ready when the mixture continues bubbling while being stirred. Remove from heat and divide among 4 serving glasses (highball glasses work well). Chill for 2-3 hours.

  3. 3

    In the bowl of a stand mixer combine heavy cream and one tablespoon of sugar. Using the whisk attachment whip until peaks form. Divide whipped cream among chilled portions.


Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: