Small pearl tapioca simmers slowly in rich, full-fat coconut milk and plant-based milk until each pearl turns glossy and translucent, sweetened simply with maple syrup and a splash of vanilla. The result is a creamy, spoonable pudding with just the right amount of chew, finished with toasted almonds for crunch and a scatter of flaky sea salt to balance the sweetness. It’s naturally egg free thanks to the tapioca doing all the thickening work here, no custard base required. Serve it warm for a cozy, comforting treat, or chill it until set for a make-ahead dessert that holds its shape beautifully. Either way, this is a dependable, satisfying option to add to your egg free dessert rotation.
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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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