Vegan Coconut Tapioca Pudding
Creamy, dreamy, and completely plant-based, this coconut tapioca pudding is the kind of dessert that feels indulgent without a single drop of dairy or honey in sight. Full-fat coconut milk does the heavy lifting here, lending a rich, velvety base that pairs beautifully with the chewy, translucent tapioca pearls. Maple syrup sweetens things naturally, and a splash of vanilla rounds out the flavor in the most satisfying way. The technique is simple — a slow, steady stir over medium-low heat — but the payoff is a pudding that sets up thick and luscious after a quick chill in the fridge. It serves four, making it an easy option for a dinner party finish or a make-ahead treat you can portion into cups and pull out all week. Top it with fresh fruit and a dusting of cinnamon for a little color and brightness, or enjoy it plain straight from the bowl. Either way, this one is going to earn a permanent spot in your dessert rotation.
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Learn more →Ingredients
4 servings
- ½ cup small pearl tapioca (not instant)
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup plant-based milk
- ¼ cup maple syrup
- ¼ tsp salt
- 1 tsp vanilla extract
For serving
- ground cinnamon, for serving (optional)
- fresh fruit, for serving (optional)
Instructions
- 1
Combine the tapioca pearls, coconut milk, plant-based milk, maple syrup, and salt in a medium saucepan. Let the mixture soak for 5 minutes — the pearls will begin to absorb the liquid.
- 2
Place the saucepan over medium heat and cook, stirring frequently, until the mixture comes to a gentle simmer, about 5–7 minutes.
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