Tapioca Pudding
This tapioca pudding is creamy, light, and easy to make with coconut milk. A simple, vegan, and gluten-free dessert that’s perfect with fresh fruit.
Ingredients
- 1 liter water
- ½ cup small tapioca pearls
- ¼ cup sugar (or ⅓ cup if you prefer it sweeter)
- 1 cup coconut cream/milk
Instructions
- coconut milk or coconut cream.
- Add the tapioca pearls and reduce to a very gentle simmer.
- Cook for 25–30 minutes, stirring every few minutes with a whisk to prevent sticking.
- The tapioca is ready when most pearls are translucent with only small white dots remaining.
- Turn off the heat, add the sugar, and stir to combine.
- Cover the pot and let it sit for 15 minutes.
- Add the coconut milk or coconut cream and mix well.
- Let cool slightly at room temperature, then transfer to the fridge.
- Chill for a few hours until cold and set.
Notes
- Keep the simmer very gentle to prevent sticking and excess evaporation.
- The pudding will thicken in the fridge, so add a little water or coconut milk before serving if needed.
- Can be made 1–2 days ahead, making it great for hosting or meal prep.