Vegan Coconut Tapioca Pudding Recipe

Vegan Coconut Tapioca Pudding Recipe

My friend is a private chef and caterer, so when she made me dinner at her house last week, I was of course giddy to attend.  Despite being stuffed after the gourmet meal, I could not help but indulge in the delicious Coconut Tapioca Pudding with fresh coconut slices and taro chunks. It was exotic, refreshing, and comforting all at the same time. I just made my own scaled-down version and think I’ll be making this more often as it is so simple!

Coconut Tapioca Pudding is a delicious and refreshing dessert made with tapioca, coconut milk, and sugar. It is a popular dish in many Asian countries, and it is also becoming increasingly popular in the United States.

Tapioca is a starch that is made from cassava root. It is a white, starchy substance that can be used to make a variety of dishes, including puddings, cakes, and bread. Tapioca is not only gluten-free, but it is a good source of carbohydrates and fiber, and it is also low in calories.

To make Coconut Tapioca Pudding, you will need:

(makes approximately 4 servings)

  • 1/3 cup small tapioca pearls – I purchased mine online
  • 2 1/2 cups coconut milk
  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • Sliced fresh fruit – tropical fruits make this to tasty – think mango, melon, pineapple, papaya


  1. Soak the tapioca pearls in water for 30 minutes.

  1. In a medium saucepan, combine the tapioca pearls, coconut milk, sugar, salt, and vanilla extract.
  2. Bring to a boil over medium heat, then reduce heat to low and simmer for 15 minutes, or until the tapioca pearls are transparent and the mixture has thickened.
  3. Stir frequently to prevent the tapioca pearls from sticking to the bottom of the pan.
  4. Remove from heat and stir in vanilla extract.
  5. Pour into cups or bowls and refrigerate for at least 3 hours, or until completely chilled.
  6. Serve with sliced fresh fruit and coconut chips, if desired.

Coconut Tapioca Pudding is a great option for a make-ahead dessert if you have company coming over. I used cute jars for individual servings and added fresh fruit before serving. Enjoy!