Tapioca pudding topping
Tapioca pudding topping is a sweet, creamy layer often made from cooked tapioca pearls, sugar, milk or coconut milk, and flavorings like vanilla or pandan. It is a popular dessert component across Southeast Asia, Latin America, and the Caribbean, used to add texture and richness to puddings, shaved ice, or pastries.
🍽️ Nutrition at a glance
This topping is typically high in carbohydrates from tapioca starch and added sugars, with moderate fat if made with coconut milk or cream. A standard serving (about 1/4 cup) provides quick energy and small amounts of minerals like iron and calcium, with roughly 100–150 calories.
Nutrition breakdown
| Calories | 120 kcal |
| Protein | 1.5 g |
| Carbs | 22 g |
| Fat | 3 g |
| Fiber | 0.5 g |
| Sugar | 15 g |
| Sodium | 40 mg |
| Calcium | 45 mg |
| Iron | 0.3 mg |
| Potassium | 50 mg |
| Vitamin A | 20 IU |
| Vitamin D | 0.5 µg |
| Phosphorus | 40 mg |
| Magnesium | 8 mg |
| Zinc | 0.2 mg |
Per 1/4 cup (60 g) · estimated, varies by recipe
💡 What's interesting
Tapioca pearls, derived from cassava root, become delightfully chewy when cooked—a texture prized in many tropical cuisines. Nutritionally, it offers a gluten-free, energy-dense option, but its high glycemic index makes it a treat best enjoyed in moderation.
