Small pearl tapioca simmers gently in a rich blend of full-fat coconut milk and plant-based milk until the pearls turn glossy and translucent, sweetened with a touch of maple syrup and a whisper of vanilla. The result is a creamy, spoonable pudding with just the right amount of chew, finished with toasted almonds for crunch and a pinch of flaky sea salt to make the flavors pop. It's the kind of dessert that feels indulgent but comes together from simple, honest ingredients you can feel good about. Serve it warm for a cozy treat or chill it until set for a make-ahead dessert that holds its texture beautifully. This one is an easy win for a dairy free kitchen, no fuss required.
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Combine the tapioca pearls, coconut milk, and plant-based milk in a medium saucepan. Let the mixture soak for 30 minutes at room temperature — the pearls will absorb some liquid and begin to soften.
While the tapioca soaks, toast the sliced almonds in a small dry skillet over medium heat, stirring frequently, until golden and fragrant, about 3–4 minutes. Watch closely, as they can brown quickly. Transfer to a plate and set aside.
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