Small pearl tapioca simmers slowly in rich full-fat coconut milk and a splash of plant-based milk until the pearls turn glossy and translucent, thickened with nothing more than maple syrup and a touch of vanilla. The result is a silky, spoonable pudding with just the right amount of sweetness, finished with golden toasted almonds and a scatter of flaky sea salt for crunch and contrast. You can serve it warm right off the stove or chill it until set for a make-ahead treat that holds its texture beautifully. Every ingredient here is straightforward pantry stuff, which makes this an easy, no-fuss dessert to keep on hand for a gluten free spread. It's the kind of simple, comforting pudding that feels just as good on a weeknight as it does dressed up for guests.
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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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