Vegan Tapioca Pudding with Toasted Almonds and Sea Salt
Creamy, lightly sweet, and finished with a satisfying crunch, this tapioca pudding is the kind of dessert that feels indulgent without requiring anything complicated. Full-fat coconut milk does the heavy lifting here, lending a rich, velvety base that rivals any dairy version — and when combined with plant-based milk and maple syrup, the result is a pudding that's deeply satisfying and completely free of animal products. The small pearl tapioca gets a 30-minute soak before it ever hits the heat, which helps the pearls cook up evenly and turn that signature translucent, jewel-like texture. Stirring constantly as it simmers is the one step you don't want to skip — it keeps everything smooth and prevents sticking as the pudding thickens. A quick toast of sliced almonds in a dry skillet adds a nutty, golden crunch that plays beautifully against the creamy base, while a pinch of flaky sea salt on top ties it all together with a little savory contrast. Serve it warm straight from the pot or chill it until set for a cool, spoonable treat — either way, it makes four generous portions that disappear fast.
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Learn more →Ingredients
4 servings
For the pudding
- ½ cup small pearl tapioca (not instant)
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup plant-based milk
- 3 tbsp maple syrup
- ¼ tsp fine sea salt
- 1 tsp pure vanilla extract
For the topping
- ⅓ cup sliced almonds
- ¼ tsp flaky sea salt
Instructions
- 1
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.
- 2
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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