Samoan Pisua (Baked Tapioca Pearls in Coconut Caramel)

Prep: 10 minutes | Cook: 45 minutes | Total: 55 minutes | Serves: 6
Best For: Desserts, gatherings, warm treats

A Warm Island Dessert With Coconut Caramel

Samoan Pisua is one of those desserts that feels simple, but the flavour is unforgettable. Large tapioca pearls are soaked overnight, baked until soft and translucent, then quickly folded into a coconut caramel sauce made with raw sugar and coconut cream. It’s rich, glossy, and comforting.

This is the kind of treat that feels like home. Served warm, it’s soft and syrupy, and served cold it becomes thick and chewy. If you want to make it extra special, enjoy it warm with a scoop of vanilla ice cream on top.

Ingredients for Samoan Pisua

• 2 cups large tapioca pearls

• Water (enough to soak and bake)

• 1 cup raw sugar (adjust to taste)

• 1 can coconut cream (or 1½ cups)

Optional:

• Extra coconut cream (to adjust sweetness and loosen sauce)

• Vanilla ice cream, to serve

Step-by-Step Instructions

1. Soak the tapioca overnight
   Place the large tapioca pearls in a bowl and cover with water. Soak overnight until the pearls expand.

2. Bake the tapioca
   Pour the soaked pearls and their water into a baking dish. Bake until the pearls are fully cooked, translucent, and no longer white.

3. Make the coconut caramel sauce
   Add the raw sugar to a non-stick pot over low heat and melt gently, stirring and watching closely so it does not burn.

4. Add coconut cream
   Once the sugar has melted, pour in the coconut cream and stir continuously until smooth and fully combined, then turn off the heat.

5. Combine immediately
   As soon as the tapioca finishes baking, spoon it straight into the warm caramel sauce in small tablespoon portions.

6. Stir and finish
   Once all tapioca is added, stir gently until coated. Serve warm, or chill for later.

Helpful Tips

• Use a foil tray for baking if you want an easier clean-up

• Add the tapioca to the sauce straight away while both are warm

• Tapioca absorbs sauce as it sits, so make extra sauce or keep extra coconut cream ready

• If it’s too sweet, stir in more coconut cream to balance

Why This Recipe Works

• Minimal ingredients with a big reward

• Traditional Samoan dessert with authentic flavour

• Baking makes the pearls cook evenly and turn translucent

• Coconut caramel sauce is rich, glossy, and easy to adjust

• Delicious served warm, cold, or with ice cream

Explore More Family-Friendly Recipes

If you enjoyed this recipe, you may also love:

• Samoan Vaisalo (Young Coconut Porridge)

• Kopai Koko (Samoan Cocoa with Soft Chewy Dough Balls)

• Panikeke (Samoan Pancakes)