Blueberry Coconut Tapioca Pudding

Product Used: Señor Rico® Tapioca Pudding

Get the fresh taste of summer in this easy to put together dessert! Simply start with already made tapioca pudding and layer it with blueberries and shredded coconut for a refreshing kind of sweetness you can’t pass up.


  • 8oz Señor Rico® Tapioca Pudding
  • 1 cup blueberries, fresh or frozen, divided
  • 1–2 Tbsp. sugar
  • shredded coconut


  1. In a small saucepan over medium-low heat, add ½ cup of blueberries and desired amount of sugar. Just barely cover blueberries with cold water. Stir and simmer for 5–10 minutes until some berries have begun to burst to make a sauce. Leave most berries whole but darkened. Remove pan from heat and let cool.
  2. Layer a glass or bowl with a little over half of the remaining fresh or thawed blueberries on the bottom. Spoon Señor Rico® Tapioca Pudding over the top of the blueberries. Pour desired amount of blueberry sauce over the top of the pudding (save any leftover sauce in the fridge for next time). Top with remaining blueberries and shredded coconut.