Coffee Tapioca Recipe

Alexandra Penfold

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

Recipe Facts

Active: 15 mins
Total: 3 hrs 15 mins
Serves: 4 servings

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

  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 to 3 hours.

  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.

Special Equipment

Electric mixer

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Nutrition Facts (per serving)
283 Calories
11g Fat
46g Carbs
1g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 283
% Daily Value*
Total Fat 11g 14%
Saturated Fat 7g 34%
Cholesterol 34mg 11%
Sodium 143mg 6%
Total Carbohydrate 46g 17%
Dietary Fiber 0g 1%
Total Sugars 30g
Protein 1g
Vitamin C 0mg 1%
Calcium 26mg 2%
Iron 0mg 2%
Potassium 91mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)