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Coconut Tapioca Pudding by sloCooking.net #dairyfree #dessert

Coconut Tapioca Pudding

Heather Thomas, sloCooking


  • 1/3 cup small pearl tapioca
  • 1 can full fat coconut milk about 13 ½ ounces
  • 1 cup plain unsweetened soy milk
  • ¼ cup sugar
  • 1 ½ tsp. vanilla extract
  • ¾ cup unsweetened large flake coconut – toasted
  • ½ cup chopped fresh fruit


  • Heat 1 ½ qts. Water to boiling in a medium sauce pot
  • Cook tapioca until slightly chewy, approximately 5-8 minutes
  • Pour into fine strainer and drain out all water
  • In another medium sauce pot over medium heat, warm coconut milk, soy milk, sugar and vanilla extract about 8 minutes
  • Stir drained tapioca into coconut mixture
  • Cook, stirring regularly until tapioca pearls are clear, about 6 minutes
  • Let pudding cool, stirring occasionally, for about 1 ¼ hours
  • Once cool, spoon into bowls/jars and place in fridge until ready to eat
  • Top with toasted coconut and fresh fruit before serving