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This recipe is an adaptation of Betty Shimabukuro’s crockpot coconut tapioca from her cookbook “Hurry Up & Wait” This simple to make recipe combines the best of both worlds with coconut and poi to make a satisfying dessert that can be served hot or cold.


1/2 cup – 3/4 small pearl tapioca
2 cups water
2 13-ounce cans coconut milk
1 cup Taro Brand fresh or Premium Frozen Poi
Pinch salt
1/2 cup sugar
1 teaspoon vanilla extract

Garnish: toasted coconut, whipped cream, fresh fruit (optional)

Cooking Process:
Place tapioca pearls, water, salt and 1 can of coconut milk in slow-cooker. Cook on high until pearls turn from white to translucent, 2 to 3 hours.
Once pearls are translucent, Add second can of coconut milk, poi,vanilla and sugar. Serve hot or chilled and garnish with whipped cream, toasted coconut or your favorite fruit topping.

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