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4.5 from 90 votes

Coconut Tapioca Pudding (vegan)

Creamy dairy-free tapioca pudding recipe that only requires basic ingredients!

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 4 servings
Calories: 322 kcal
Course: Dessert
Cuisine: American

Ingredients

Coconut Tapioca Pudding
  • 1/3 cup Bob’s Red Mill Small Pearl Tapioca
  • ¾ cup water
  • 1 14- ounce can full-fat coconut milk
  • 1/3 cup pure maple syrup
  • pinch sea salt
  • 1 teaspoon pure vanilla extract
For Serving:
  • sliced almonds
  • sliced banana
  • fresh blueberries
  • kiwi peeled and chopped
  • full-fat coconut milk

Instructions

    Cup of Yum
  1. Add small pearl tapioca and water to a saucepan and soak for 30 minutes. Do not drain after soaking.
  2. Add the coconut milk and sea salt and cook over medium heat, stirring occasionally, until mixture comes to a gentle boil. Simmer uncovered over very low heat for 10 to 15 minutes, stirring occasionally, until mixture is thick.
  3. Remove from heat and cool for 15 minutes before stirring in pure maple syrup and vanilla extract. Either serve warm, or transfer to a sealable container and refrigerate until chilled.
  4. Serve with fresh chopped fruit, nuts, coconut milk, and/or granola

Nutrition Information

Serving 1of 4 Calories 322kcal (16%) Carbohydrates 34g (11%) Protein 2g (4%) Fat 18g (28%) Sugar 18g (36%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 322

% Daily Value*

Serving 1of 4
Calories 322kcal 16%
Carbohydrates 34g 11%
Protein 2g 4%
Fat 18g 28%
Sugar 18g 36%

* Percent Daily Values are based on a 2,000 calorie diet.