• ⅓ cup small tapioca pearls
  • 1 x 13.5 ounce can full fat coconut milk
  • 1 cup vanilla soy milk
  • ¼ cup sugar
  • 1-2 tsp. vanilla extract
  • ½ cup unsweetened large flake coconut
  1. In a medium sauce pot, cook tapioca in 1 ½ quarts boiling water until slightly chewy (about 5-8 minutes)
  2. Pour cooked tapioca through a fine strainer
  3. In another pot over medium heat, warm coconut milk, soy milk, sugar and vanilla extract
  4. Cook until steaming
  5. Stir in drained tapioca into vanilla mixture
  6. Cook stirring often, until tapioca is clear and just tender
  7. Stir in coconut
  8. Let pudding cool, stirring occasionally
  9. Chill for 1 ¼ hours
  10. If it is too thick stir in a bit more soy milk
  11. Spoon into bowls and serve
Recipe by sloCooking at