This creamy, dairy-free pudding gets its silky texture from small pearl tapioca simmered low and slow until each pearl turns glossy and just barely translucent. Full-fat coconut milk gives the base real richness, while a touch of maple syrup and pure vanilla extract keep the flavor warm and naturally sweet. The finishing touch — a scatter of almonds toasted until golden and fragrant, plus a pinch of flaky sea salt — adds crunch and a savory-sweet contrast that makes every spoonful interesting. Serve it warm straight off the stove, or chill it until set for a make-ahead treat that holds its shape beautifully in a glass. It's an easy, satisfying dessert to keep on hand for a Paleo table, with nothing fussy about the process or the ingredient list. Simple, comforting, and just sweet enough, this is the kind of pudding you'll want to make on repeat.
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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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