Maple Roasted Plums with Coconut Tapioca Pudding Recipe (Vegan, Paleo-Friendly)

Maple roasted plums are served with a creamy coconut pudding.

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While the weather may still be warm here and showing no sign of crisper days to come, the last of the peaches and nectarines are slowly being replaced by crates of plums and apples; the first hint that the season is changing.

Soon we’ll be neck deep in pumpkins, pears and squashes of every kind but first come the plums; late ripening juicy plums and pluots mark the inevitable transition.

I’m not generally one to rush into the new season, preferring to linger over the last lazy days of summer but I know before long, days will grow shorter and cooler, summer staples will disappear, and the newly arrived produce will start to catch my eye at the market.

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Thankfully plums bridge that gap seamlessly and are equally at home in the company of summer fare as with more intense and spicy autumn flavors.  Consider this coconut milk tapioca pudding with maple roasted plums me dipping my toes into fall.

Tapioca pudding is one of those forgotten old-fashioned desserts that radiates coziness and comfort with its gentle wobble like the rice pudding of your childhood.

The creamy vanilla specked custard is studded with soft little pearls of tapioca that melt in your mouth.  There are no eggs or thickeners in this version; the starch released from the small pearls of tapioca along with the rich coconut milk creates the unique texture.

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Sweet-tart plums are coated with a star anise and vanilla infused maple syrup and roasted briefly in the oven.  The fruit comes out soft and juicy with background notes of warming spice which plays off the creamy richness of the coconut pudding.

Has fall weather arrived where you are yet?

Maple Roasted Plums with Coconut Tapioca Pudding Recipe (Vegan, Paleo-Friendly)

Yields Serves 4

A creamy vanilla specked coconut milk tapicoa pudding topped with maple and anise roasted plums.

2 hrPrep Time

20 minCook Time

Save Recipe


    For the Maple Roasted Plums:
  • 1/4 cup/ 60ml maple syrup (or honey for a non-vegan version)
  • 1 teaspoon coconut oil (or butter for a non-vegan version)
  • 3 star anise
  • 1/2 vanilla bean, split and seeds scraped
  • 6 ripe plums (a mix of red or black plums), sliced
  • For the Coconut Tapioca Pudding:
  • ¼ cup/44g small pearl tapioca
  • ¾ cup/180ml filtered water
  • 1 13.5 oz/398ml can of coconut milk
  • Pinch of sea salt
  • 2 Tablespoons/30ml maple syrup (or honey for a non-vegan version)
  • 1/2 vanilla bean, split and seeds scraped


    To Make the Tapicoa Pudding:
  1. Soak tapioca in the water for 1 to 2 hours at room temperature (or overnight in the fridge) and transfer to a heavy-bottomed medium size saucepan .
  2. If serving pudding warm make the roasted plums in the meantime. (see below)
  3. Add coconut milk, salt, maple syrup, and the seeds from the vanilla bean and bring to a simmer over medium-low heat. The tapioca beads will swell and become translucent and the pudding will thicken as it cooks. Simmer gently over low heat for 10-15 minutes until thickened stirring often so as not to scorch the bottom of the pan.
  4. Remove from heat and let cool.
  5. Serve warm or chilled. Divide pudding among serving bowls. Top each with roasted plums, and drizzle with extra maple syrup if desired.
  6. To Make the Roasted Plums:
  7. Preheat oven to 375°.
  8. In a small saucepan bring the maple syrup, coconut oil, star anise and vanilla bean and seeds to a simmer over medium low heat and simmer for 2 to 3 minutes. Remove from heat, cover and let infuse for 20 minutes.
  9. Arrange plums in a medium baking dish and spoon infused syrup evenly over the top.
  10. Roast for about 20 minutes (or until just tender), turning the slices over half way through. Transfer the plums to serving bowls with pudding and drizzle with extra syrup.


Gluten-Free, Grain-Free, Vegan, Paleo-Friendly


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  1. says

    Sylvie, I adore sweet-tart plums (gorgeous close-up!) and the addition of star anise along with vanilla makes this dessert the perfect treat to transition from late summer into fall. Tapioca works wonders and I cannot wait to try this coconut pudding dessert soon. So healthy! Thank you for sharing!