Coconut Tapioca Pudding

Coconut Tapioca Pudding (Vegan)

There’s something wonderfully nostalgic about tapioca pudding. The little pearls suspended in creamy pudding bring back memories of old-fashioned desserts, and this coconut milk version is just as creamy and cooling.

The starch released from the small pearls of tapioca along with the coconut milk creates the pudding's unique, creamy texture. With a simple list of ingredients and no eggs or dairy to worry about curdling, it’s also one of the easiest tapioca recipes to make.

Serve it chilled on its own or with fresh seasonal fruit for a simple dessert that can be made ahead.

Why You'll Love This Coconut Tapioca Pudding

• Creamy and cooling. Coconut milk gives this tapioca pudding its creamy consistency.
• Vegan and dairy-free. There's no need for eggs or dairy to create a creamy, custardy texture.
• Simple ingredients. You only need a handful of ingredients to make it.
• Easy to make. There's no egg custard to temper and no dairy to worry about curdling.
• Make-ahead friendly. The pudding can be made ahead and chilled until you're ready to serve it.

What Is Tapioca Pudding?

Tapioca pudding is an old-fashioned dessert made by cooking small tapioca pearls in sweetened milk until the pearls become translucent and the mixture thickens into a creamy pudding.

Tapioca comes from cassava, a root vegetable, and when the small pearls are cooked they develop their characteristic soft, slightly chewy texture. The starch released during cooking also helps thicken the pudding.

For this version, coconut milk replaces the traditional dairy milk, creating a creamy, dairy-free pudding with a subtle coconut flavor.

Ingredients for Coconut Tapioca Pudding

Here's what you'll need to make this easy coconut tapioca pudding:

• Lite coconut milk – The ideal milk for this vegan tapioca pudding is lite coconut milk in a can. Lite coconut milk has a fat percentage that's similar to the whole milk traditionally used in tapioca pudding, creating a creamy consistency without making the pudding too heavy or cloying. Most other plant-based milks won't give you quite the same creamy consistency. If you'd like to experiment, I recommend using at least half coconut milk for the best results.
• Small pearl tapioca – Small pearl tapioca gives this pudding its characteristic texture. Be sure to use small pearl tapioca rather than instant tapioca, which doesn't require the same cooking method.
• Maple syrup – Maple syrup provides gentle sweetness and adds a subtle flavor that complements the coconut. The pudding is intentionally not overly sweet, but you can adjust the amount to taste.
• Vanilla – Vanilla adds warmth and rounds out the flavor of the coconut. Vanilla extract works well, or use a vanilla bean for a more pronounced flavor.
• Sea salt – A small pinch balances the sweetness and enhances the other flavors.

Do You Need to Soak Tapioca?

Yes. Small pearl tapioca benefits from soaking before cooking. Soaking allows the pearls to absorb water and helps them cook more evenly and quickly.

Place the tapioca in the water and let it soak for at least 1 hour at room temperature. You can also soak it overnight in the refrigerator if you want to prepare the pudding the next day.

How to Make Coconut Tapioca Pudding

1. Soak the tapioca. Place the tapioca in the water and let it soak for at least 1 hour at room temperature, or overnight in the refrigerator.
2. Combine the ingredients. Transfer the soaked tapioca and any remaining water to a heavy-bottomed saucepan. Add the coconut milk, maple syrup, vanilla and salt.
3. Cook the pudding. Bring the mixture to a gentle simmer over low heat. Continue cooking, stirring occasionally, for 10 to 15 minutes, until the tapioca pearls are translucent and the pudding has thickened.
4. Let it cool. Remove the pudding from the heat and let it cool for about 10 minutes. Don't worry if it looks somewhat loose at this point, the tapioca will continue to thicken as it cools.
5. Chill. Transfer the pudding to an airtight container and refrigerate until chilled.
6. Serve. Spoon the chilled pudding into serving dishes and enjoy on its own or with your favorite toppings.

How to Serve Coconut Tapioca Pudding

This pudding is delicious simply chilled on its own, but you can also dress it up with:

• Fresh fruit: Add berries, sliced peaches, mango or other seasonal fruit.
• Toasted coconut: Sprinkle with unsweetened toasted coconut for extra coconut flavor and a little texture.
• Chopped nuts: Add almonds, pistachios or another favorite nut for crunch.
• Roasted plums: Spoon maple roasted plums alongside the pudding for a sweet syrupy compliment to the cool, creamy pudding.

Tips for the Best Coconut Tapioca Pudding

Use canned coconut milk. Carton coconut beverages are much thinner than canned coconut milk and won't give you the same creamy consistency.

Choose small pearl tapioca. Check the package carefully since instant tapioca and larger tapioca pearls require different cooking methods.

Keep the heat low. A gentle simmer gives the tapioca time to cook without scorching the coconut milk.

Don't overcook it. The pudding should still be somewhat loose when you remove it from the heat. It will continue to thicken as it cools.

Adjust the sweetness. This recipe is lightly sweetened so the coconut flavor comes through. If you prefer a sweeter pudding, add a little more maple syrup to taste.

FAQ

Can I use full-fat coconut milk?

Yes, although I prefer lite coconut milk for this recipe. Full-fat coconut milk will produce a richer, heavier pudding. Lite coconut milk has a fat percentage that's closer to traditional whole milk and gives the pudding a creamy consistency without being too rich.

Can I make coconut tapioca pudding ahead of time?

Yes. This is a good make-ahead dessert. Store the pudding covered in the refrigerator for up to 4 days.

The pudding will continue to thicken as it chills, so give it a gentle stir before serving. If it becomes thicker than you'd like, let it sit at room temperature briefly before serving.

Is tapioca pudding vegan?

Traditional tapioca pudding is often made with dairy milk and eggs. This version is vegan because it uses coconut milk instead and contains no eggs or dairy.

Final Thoughts

This coconut tapioca pudding is simple enough for an everyday dessert. The creamy pudding and soft tapioca pearls are lovely on their own, yet easy to pair with fresh fruit or other toppings.

It's easy to make ahead and just as good served straight from the refrigerator.