This creamy tapioca pudding gets its lush texture from full-fat coconut milk and a splash of plant-based milk, simmered slowly with small pearl tapioca until each pearl turns glossy and tender. A touch of maple syrup and pure vanilla round out the flavor, while toasted almonds and a finishing pinch of flaky sea salt add crunch and contrast to every spoonful. It's the kind of make-ahead treat that sets up beautifully in the fridge, so you can portion it into glasses and let it chill until thick and spoon-ready. Since the whole base skips conventional dairy entirely, this one is an easy, satisfying dessert to add to a lactose free lineup.
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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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