Tapioca coconut custard pie

Tapioca coconut custard pie


2 people made this

About this recipe: A custard pie that's best served chilled.


Serves: 4 

  • 80g tapioca pearls
  • 800ml milk
  • 3 eggs, separated
  • 120g sugar
  • 30g desiccated coconut
  • 1 tsp vanilla extract

Prep:3min  ›  Cook:30min  ›  Ready in:33min 

  1. Soak tapioca 2-3 hours in water. Drain and boil in the milk until soft.
  2. Beat the sugar and egg yolks together and add to the tapioca after it has cooled a little. Add coconut and mix well. Simmer again but do not boil. Pour into a pie dish, whip the egg whites with vanilla extract until stiff adn spread on the custard. Bake in a slow oven until golden brown, sprinkling coconut on top when half cooked. Serve chilled.

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Reviews (2)


Recipe as it stands does not work and needs many tweaks... 1/ use tapioca flour not pears, or use a different thickening agent in addition (I used half a cup of plain flour). 2/ Reserve 50% of the sugar for the merangue.. otherwise the custard is very sweet, and the merangue is not! 3/ Oven temp about 165 celsius works... - 27 Jun 2010


I would like to make this but the instructions are a little vague. What temp for the oven and how long do i bake for, also how long do i need to simmer it for. I guess i could work it out with thought but i wouldnt want to get it wrong and spoil good food. - 03 Mar 2010

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