Vegan Sweet Coconut Tapioca Pudding

Total time2 hr 35 min

Prep time10 min

Cook time25 min

4.5

(5)

Creamy, dreamy, and completely plant-based, this coconut tapioca pudding is the kind of dessert that feels indulgent without a single drop of dairy in sight. Full-fat coconut milk does all the heavy lifting here, giving the pudding a rich, silky body that rivals any classic custard-style version. The small pearl tapioca soaks and then simmers low and slow until each pearl turns perfectly translucent and the whole pot thickens into something genuinely luxurious. A splash of maple syrup and vanilla keep the sweetness warm and natural rather than sharp. The real showstopper is the coconut whipped cream on top — chilled overnight and whipped to soft, cloud-like peaks, it makes every bowl look like it came from a fancy café. Toasted coconut flakes and a pinch of cinnamon finish things off with a little texture and spice. This recipe makes four generous servings, so it's just as fitting for a dinner party as it is for a quiet night in when you want something special.

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Ingredients

4 servings

For the pudding

½ cup small pearl tapioca (not instant)
2 cups water
1 can (13.5 oz) full-fat coconut milk
¼ cup maple syrup
¼ tsp fine salt
1 tsp vanilla extract

For the coconut whipped cream

1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
2 tbsp powdered sugar
½ tsp vanilla extract

For serving

¼ tsp ground cinnamon (optional)
toasted coconut flakes (optional)

Instructions

1
Place the tapioca pearls in a medium saucepan and cover with the 2 cups of water. Let soak for 30 minutes, until the pearls have absorbed most of the water and turned slightly translucent.
2
Set the saucepan over medium heat and stir in the coconut milk, maple syrup, and salt. Bring to a gentle simmer, stirring frequently, until the mixture begins to bubble around the edges, about 5 minutes.

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