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Sweet Potato & Tapioca Pudding

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by Nora Nolasco

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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.

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Nutritional facts

Protein

2g

Carbs

46g

Calories

270

Fat

9g

Ingredients

Tapioca Pearls Sweet PotatoesPlantainSugarCoconut MilkPurple Sweet Potatoes

Reviews

4.0

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Based on 37 reviews

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1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Carol Cheh · 02/28/25

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About Nora Nolasco

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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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