Small pearl tapioca simmers low and slow in rich, full-fat coconut milk until every pearl turns glossy and translucent, thickening into a spoon-coating, silky pudding. A touch of vanilla powder and a pinch of sea salt round out the flavor, while a dusting of Ceylon cinnamon adds warmth to each creamy spoonful. Chilled in individual bowls or ramekins, it sets up into a lush, custardy texture that's just as good eaten cold from the fridge as it is slightly cool. The whole thing comes together in one saucepan with minimal fuss, making it an easy make-ahead treat. It's a comforting, naturally dairy-free dessert that fits beautifully into a vegan spread.
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Combine the tapioca pearls, coconut milk, and water in a medium saucepan. Let the mixture soak for 5 minutes — the pearls will begin to absorb liquid and soften slightly.
Place the saucepan over medium heat and cook, stirring frequently, until the mixture comes to a gentle simmer, about 8–10 minutes.
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