Sweet Potato & Tapioca Pudding
This classic Filipino dessert is made with Okinawa purple sweet potatoes and traditional orange ones that are steamed then simmered until perfectly tender with plantains and tapioca pearls in velvety, sweetened coconut cream. It’s a cool, refreshing treat on any hot LA day.
Nutritional facts
Protein
2g
Carbs
36g
Calories
220kcal
Fat
8g
Ingredients
Tapioca Pearls , Sweet Potatoes, Plantain, Sugar, Coconut Milk, Purple Sweet Potatoes
Contains coconut, soybeans.
Reviews
4.2
Based on 144 reviews
This is something that’s definitely a bit different. It’s one of my favorites. I like the mild sweetness from the sweet potato and plantains. It’s great as a breakfast or dessert in my opinion
Grace · 09/04/25
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About Nora Nolasco
Chef Nora Nolasco hails from a Filipino-Chinese family and takes inspiration for her recipes from the food in the community festivities of her childhood. A graduate of Le Cordon Bleu, she has extensive experience developing Chinese cuisine at TAO Los Angeles and NeueHouse. Nolasco also worked with nutritionist Elissa Goodman on her Holistic S.O.U.P Cleanse catering program, serving some of her celebrity clients. Nolasco wants to share her passion for food and celebrate diversity by offering her Chinese dishes to the palates of different people and cultures of L.A. communities. She loves to showcase our cross-culture similarities and celebrate our uniqueness through her recipes and meals.
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