A light and refreshing dessert that’s perfect with any meal or summer entertainment.
I’ve started making coconut tapioca recently for my vegan friends, and have quickly found out that everyone goes crazy for it, including me (although that doesn’t really count because I go crazy for almost anything with sugar in it). It’s the perfect treat after a heavy meal and wonderfully refreshing on a hot summer day.
Tapioca is made of little pearls that give a nice texture to desserts and other foods and drinks. It isn’t popular in some parts of the world, but it definitely should be!
A common way to use tapioca in dessert is combining it with coconut milk and topping with exotic fruit, caramelized bananas, or berries. Some recipes use a lot of liquid to make it more like a soup, and some (like my recipe) use less to make it thicker and creamier.
There are many different ways to cook tapioca, but this recipe is really simple to make if you just follow the instructions. It yields an utterly delicious result that’s not too sweet and has a thick pudding-like consistency.
- 1/3 cup (60 g/2 oz) small pearl tapioca
- 2 2/3 cups (640 ml) coconut milk (or substitute some of it with whole milk or coconut cream)
- 1/3 cup (60 g/2 oz) granulated sugar
- ¼ teaspoon salt
- ½ teaspoon pure vanilla extract
- Sliced fresh fruit such as mango , melon, pineapple, lychee
- Coconut chips , optional
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Place tapioca and coconut milk in a medium saucepan and let soak for 30 minutes.
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Add sugar and salt to the tapioca mixture, and heat over medium heat until it reaches a simmer. Reduce heat to low and let simmer very gently for 15 minutes until tapioca pearls are transparent and the mixture has thickened. Be sure to stir frequently so that the tapioca doesn’t stick to the bottom. Once done, remove from heat and stir in vanilla.
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Pour into cups and place in the refrigerator until completely chilled, at least 3 hours. The pudding will thicken after refrigeration.
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Serve with sliced fresh fruit/fruit puree and coconut chips if desired.
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Tapioca is best the same day it’s made, but will keep for up to 3 days in the fridge.
89 Comments
Ema
March 17, 2017 at 6:10 pmThank you – that sounds delicious, question about the tapioaca please- is the canned one okay to use?
Thanks
Shiran
March 20, 2017 at 5:48 amHi Ema, for this recipe you’ll need small pearl tapioca, such as this.
Divy
July 9, 2017 at 2:50 pmCame across this recipe and had to try it out. I wanted as close as possible of one I tried before. I added chia seeds and didn’t know if it should soak with the tapioca or not, so hit or miss, I added it while cooking. I’ve learned a quality vanilla is a must and really brings out so many memories when adding after cooking. Even though I was cooking on simmer, took less than 15 minutes and it’s thick, it doesn’t need the refrigeration to get thicker. My plan is to top with fresh blueberries when chilled. Shouldn’t I wait for it too cool down before putting in the fridge. I used 1 can of coconut milk and it came to roughly 1 3/4 cups, so I added almond milk to make the 2 2/3 cups recipe called for. I know I’ll be making this again and again.
Lady
April 4, 2022 at 4:30 pmWhy does mine get so thick after leaving it in the fridge? I cook till translucent and it’s perfect after the stove heat but then hardens like a rock in the fridge
Nancy
August 7, 2017 at 2:45 pmCan I us coonut sugar ormok fruit sugar?
Shiran
August 8, 2017 at 1:02 pmHi Nancy, since the sugar only adds sweetness in this recipe, you can use another type of sugar that you like and familiar with.
Wiggy Saunders
January 15, 2021 at 1:39 amYes I have used coconut sugar for great effect.
Robin Mannasse, food technologist
December 19, 2021 at 3:35 amLetting hot food cool to room temperature is left over from our grandparents’s days. Warm food is most susceptible to bacterial growth and spoilage! The USDA ans FDA recommend keeping hot foods hot and cold foods cold. Your refrigerator is capable of cooling hot food without heating up. You can help it by chilling in wider, more flat containers to increase surface area and heat transfer.
katie
October 28, 2017 at 12:13 amThis is SOOOOOOO GOOD!!!!!!!!!!!!!!!!!!!!!!!!!! I will be making this often.
Bouha
November 29, 2017 at 9:30 amHi, quick question, can you store those desserts in the freezer ? If yes, for how long ?
Thank you
Shiran
November 30, 2017 at 4:41 amIt’s possible, but I wouldn’t recommend it because it can ruin the texture. If you need to make it ahead or have leftovers, you can store it in the fridge.
Bec
January 8, 2020 at 5:41 amHi, just wondering, I have large tapioca pearls, would this work or do I need to put more pearls in?
Shiran
January 29, 2020 at 2:38 amYou’ll need to use the smaller pearls for this recipe.
Carolyn
January 29, 2021 at 11:06 pmLarge pearls do work but need to be cooked much, much longer. On the sweet side but very yummy! Definitely will make again, and will try with the small pearl tapioca that I finally found.
Jane
December 16, 2017 at 7:10 pmI made this during the week. It was the first time I made a successful tapioca pudding without burning them! I think soaking them first may have helped. Thanks for the recipe!
I made an extra coconut cream topping sweetened with agave sugar to add extra moisture to the pudding when I served it.
Will be using it again and sharing it with my friends!
Shiran
December 17, 2017 at 10:39 amThank you so much Jane!
Marit
January 30, 2018 at 12:40 amDelicious even though I forgot to add the vanilla. I have to try again to add all ingredients. Very simple and thanks for doing the recipe also in grams.
Sunny greetings from Mauritius
stanze smith
May 8, 2018 at 3:39 pmDo you have the nutrition information?
Shiran
May 11, 2018 at 7:43 amI don’t have that info, but there are many nutrition calculators online that can analyze calorie and nutrition facts for recipes, so you can find out that way.
Andrea
May 12, 2018 at 9:29 amAwesome recipe, followed it through and had great results, I used light coconut milk and soy milk. Delicious, thank you for the recipe:)
teresa Blunier
May 12, 2018 at 12:59 pmCan you use instant tapioca with this recipe?
Shiran
May 13, 2018 at 4:47 amIn general, you can make puddings with instant tapioca, but I recommend using pearls for this recipe, because they give a nice texture to the pudding.
Carole
July 9, 2018 at 10:20 pmWhat a fantastic recipe. I used one can of coconut milk and soy milk and added a half a vanilla bean to the pot while the tapioca was cooking. It thickened up really nicely. I will definitely be making this again! Thanks!
Melissa
July 24, 2018 at 1:42 pmIs this canned or refrigerated coconut milk?
Shiran
July 26, 2018 at 6:47 amCanned coconut milk
josh
August 2, 2018 at 9:19 pmI used double the amount of pearls, and still felt like the recipe was “short” in terms of tapioca. With 1/3 c. of pearls, you end up with a pudding that has some tapioca in it. Which is fine. But I wanted a mostly tapioca dessert, held together with the pudding. This is, of course, just a matter of preference. Recipe works just fine. (I am assuming that, as I had more and more pearls, the mixture will slightly change consistency, due to the extra starch.)
Note: I used red and green pearls together, but this was a mistake. There were significantly different cooking times, so I ended up with one color with a bit less texture by the time the other color was cooked properly. That is always a danger when you’re cooking with items that come from different batches, and I’ve come across it before, when trying to cook with vastly different types of rice.
Jana
August 8, 2018 at 8:40 amGreat recipe! We’ve had this in the restaurant and wanted to try it at home. Bought tapioca pearls and tried this recipe. Everything worked fine – 250 ml of coconut milk and the rest of full fat milk. Texture was delicious and the taste… Yummi 🙂 I recommend. One more thing – while still hot, I mashed one ripe banana into the mixture and this was awesome 🙂 Thanks for the recipe.
Rukky
November 13, 2018 at 7:06 amI make mine with cloves, it’s awesome!
Francesca
November 13, 2018 at 9:31 amFantastic! I always make it pudding -grandma ?- style with eggs an all that. But this turned out great! Happens that I had canned coconut milk, tapioca and a pinch of sugar. I didn’t add anything else so the coconut flavour could be tasted. Great idea! Thanks! now I’m looking forward to make your funfetti cake for my little ones birthday this month! Can’t wait. Greetings from Spain.
Ms Ford
November 30, 2018 at 5:25 amThis looks amazing and can’t wait to make it! If I wanted to make more than 6 serves do I just double the ingredients?
Shiran
December 2, 2018 at 5:18 amYes, you can multiply the ingredients to make larger batches.
Susan
December 9, 2018 at 1:03 amI’d like to add a flavor to mine for the holidays. Yep, pumpkin. When should I add it? I’m thinking during the simmer; fold in the desired/appropriate amount of puree & a li’l spice, then do the simmer. ???
Shiran
December 9, 2018 at 2:21 pmHi Susan, you can add it along with the sugar and salt.
Katie Lee
December 14, 2018 at 3:48 pmHi Shiran,
I have triple the ingredients and followed the instructions carefully to make a large batch for Christmas party. But it came out so thick that I ended up adding 3 cups of water. What went wrong?
Shiran
December 15, 2018 at 5:43 amHi Katie, it depends on the tapioca you’re using and how much liquid it absorbs. Multiplying the recipe shouldn’t matter. It’s a good thing that you added liquid until the desired consistency.
Jack
January 31, 2019 at 7:06 pmIt seems lovely but when is the best step to add the vanilla extract?
I follow recipes strictly and it was never mentioned in the directions
Dani
February 18, 2019 at 5:10 pmStep 2. Last sentence. 🙂
Myriam
February 19, 2019 at 8:03 pmWow what an incredible recipe! Thank you so much! I’m wondering if I can make it again and add chocolate powder or matcha next time to mix it up… would you say this is possible? Thanks again for the super yummy dessert recipe! Thank
Myriam
February 21, 2019 at 4:41 amThis recipe is amazing! I really loved it! Just wondering if I can add chocolate powder next time to mix it up? 🙂
Shiran
February 21, 2019 at 5:25 amHi Myriam, do you mean cocoa powder? You can add some for chocolate flavor, but I’m not sure how it would taste like. It would also add some bitterness.
nicole
March 29, 2019 at 4:09 pmcan sago be used instead of tapioca?
Batool
April 9, 2019 at 6:45 amIn Gulf countries we make the tapioca in different way! I’m so excited to try this recipe, it looks yummy and refreshing. thanks
Roy
April 21, 2019 at 6:03 pmJack,
Typically, in stove heated recipes the vanilla is added last because, if added at the beginning with the rest of the ingredients, it will lose a lot of its flavor to evaporation while it cooks.
Kayla
March 27, 2021 at 7:36 pmI accidentally made this with I stand tapioca and it still came out great! A little thick, so make sure if you are using the instant kind that you add more liquid. So delicious!
Dorthy Owen
June 27, 2019 at 12:40 pmI am lactose intolerant and love tapoacia pudding especially the large pearls. Can I still add eggs to this recipe as my old recipes always called for tempered eggs.
Caroline Thomas
June 27, 2019 at 9:35 pmHi! I found it to be too sweet fir my taste but I agree that other than that the recipe is fantastic. Can I reduce or eliminate the sugar completely or does this affect the final texture which is perfect as is. Thanks!
Shiran
July 1, 2019 at 4:12 amHi Caroline. You can reduce the amount of sugar if you prefer it less sweet.
Edyta
August 6, 2019 at 1:50 pmThanks for the recipe! It came out delicious. Next time I will put in it 50% more tapioca pearls and half of the sugar and I think it will suit me better, but still – loved it!
Paul
August 9, 2019 at 9:02 amHi, can I use the carton coconut milk? or does it have to be canned? and when I store it in the fridge..should it cool first before putting in the fridge? and when in fridge, should it be sealed airtight? or uncovered?
Karissa
September 22, 2019 at 11:37 amWhat can I use instead of vanilla — chocolate?
Elinor
September 28, 2019 at 1:03 pmgreat recipe – I also recommend to cut the sugar by half and add more tapioca pearls. I made this for the Jewish new year with pomegranates layered in between and looks amazing!
CAROL CALDWELL
November 17, 2019 at 11:42 amOk. SO. I accidentally used 1/2 teaspoon of salt, and I used Coconut Sugar because it’s all that I had. You guys, it tastes like Salted Caramel! The colour is like caramel, with darker brown tapioca pearls. Fantastic!
Jen
November 21, 2019 at 6:55 pmI was stirring and reading the reviews and thought that maybe I should have read the reviews first but I didn’t and I am glad! I followed this recipe as is and this tapioca is FANTASTIC!!! No alterations need to be made! This is my new go to Tapioca.
Anie
November 23, 2019 at 5:09 pmI’ve made this twice and it was perfect and guests loved it each time. I’ve never used tapioca before or eaten it much, and I can’t believe how easy and delicious this recipe is.
I only get 4 serves the first time – perhaps we are greedy – so definitely recommend increasing the quantities.
Misha
December 23, 2019 at 8:06 amLooking forward to make this for Christmas! How many serves can we get from this recipe, I read both 4 serves and 6 serves in the comments?
Shiran
December 26, 2019 at 8:52 amIt depends on the serving size, but in my opinion it would be great for 6 people (about 1/2 cup per serving).
Shiri Burdette
April 22, 2020 at 1:58 amMy sister in law made this and It was so delicious now I’m making it too
Dana Murphy
February 4, 2020 at 7:15 pmHello! Could I use honey as a sweetener instead of sugar? And if so, how much should I use? Thank you!
Shiran
February 5, 2020 at 2:06 amYou can, but honey can have a strong flavor, so I would start with only 2-3 tablespoons. You can add more to taste, if desired.
Dana Murphy
February 5, 2020 at 11:34 amThank you! One more thing- The Reese brand small tapioca pearls I bought say to soak them in warm water overnight… should I do this or should I follow your recipe instructions? Thank you again!
Dana
February 5, 2020 at 10:53 amThank you!! Also, the tapioca pearls I bought say to soak in room temp water overnight… should I follow those instructions or should I do what your recipe says? They’re the Reese small pearl tapioca brand! Thank you again!
janno
March 9, 2020 at 4:58 pmThis tastes very good! Nice light coconutty/vanilla flavor. — but the recipe only made 4 small servings. I’ll make this again, but increase the amounts of ingredients. This would be really good with mango puree, but we ate it all before I got to that!
Jeannette Nemon
November 19, 2020 at 8:15 pmI layer this Small Pearl/Coconut Tapioca alternately with Carrot Halvah or “Gajur Halwa” in clear Parfait Glasses The flavors combine beautifully! I top this with thin slices of Ripe Mango, lightly tossed in squeezed Lime. Over the top, I put some Cashews I browned. I have some Gluten Free family members, so when I prepare this for them, I prepare the Carrot Halva & browned Cashews in Myokos Non-Dairy Butter.
Rebecca Sanders
March 17, 2020 at 6:04 pmHi. Love this recipe so much. It’s our favorite dessert. However, sometimes it comes out to a snotty kind of consistency. Not sure what I am doing to make it this way. Any thoughts?
Shiran
April 8, 2020 at 4:24 amHi Rebecca. Puddings can have this kind of consistency, and that’s usually ok. Can you explain more?
Richard Tunner
March 19, 2020 at 10:04 pmI really like your recipes! Two days ago I tried to make this pudding and it was sooo yummy! Thank for the share!
Shiran
March 20, 2020 at 10:30 amThank you so much, Richard!
Clair
March 20, 2020 at 8:05 pmHi! I’ve made this recipe once before, it’s AMAZING. I ran out of enough coconut milk, can I substitute some almond milk? Should I add anything else to avoid the consistency changing?
Thanks!!
Shiran
March 23, 2020 at 3:03 amThank you, Clair 🙂 Yes, you can use some almond milk instead.
Piney
March 23, 2020 at 3:52 pmI made this yesterday and it turned out fabulous. I used tapioca pearls. I had to cook it longer than 15 minutes more like 30 to get them cooked all way (transparent) but the flavor was awesome. I also only had 1 can of coconut milk so I added some coconut/almond milk to make the total amount. I think I would like to do it with all coconut milk, the 1/3 cup of sugar was plenty but not too much. Overall an awesome easy recipe. Thank you for posting and sharing.
Violet
March 23, 2020 at 8:28 pmHi, could I use all soy milk instead of coconut milk?
Shiran
April 8, 2020 at 4:06 amHi Violet. You could, but the flavor would be completely different.
Roger
March 24, 2020 at 10:35 pmThis is a great recipe. I used pearl tapioca not quick cooking and just soaked it longer and cooked it longer.
Rimmy
April 17, 2020 at 3:25 amI made this recipe for my family and everyone LOVE it! It’s easy to make and the taste is creamy delicious. I love that it has no added sugar and it tastes so yummy. Thank you!!
Kate Myers
April 23, 2020 at 3:43 pmDelish! A big hit with both me (vegan) and my omni family. Thanks
Rachel
April 25, 2020 at 4:32 amThank you for this great recipe! So yummy!
Christina
May 24, 2020 at 7:43 pmThis was delicious!!!! I will be making this dessert for a long time.
Dianne
June 2, 2020 at 10:32 pmDelicious! I love this recipe. Easy to make, the hard part was stopping at one serve.
Y3t
June 24, 2020 at 5:35 pmHow many cups does it make?
Shiran
June 29, 2020 at 2:13 amAbout 2.5 cups.
Atin
November 1, 2022 at 6:10 pmRecipe is delicious but the pudding ended up quite thick, especially after the fridge.
I may try to use half coconut milk half water next time
Gabriel
July 27, 2020 at 10:32 pmAbsolutely amazing! Warm and creamy with just the right amount of sweetness. I followed the recipe exactly. I will definitely be making this again!
James
September 3, 2020 at 5:23 amA light and refreshing dessert that’s perfect
Techwhippet
November 13, 2020 at 1:53 pmHi SHIRAN,
Thanks for your best article about coconut tapioca vegan.
Keep your good job.
Diane
December 3, 2020 at 9:45 amAmazing! I followed your recipe exactly although my tapioca (I used Bob’s Redmill Tapioca) soaked for about an hour and a half as I was busy doing something else and the time got away. It didn’t matter in the end as everything came together wonderfully! I did stir in some shredded coconut with the vanilla at the end and also added golden raisins at the beginning of the cooking. Refrigerated overnight and served with mango. My new favorite dessert! Thank you
Louise
July 3, 2021 at 5:05 amDelicious recipe! I used 270ml coconut cream and soaked sweetened dried mango in 370ml of hot water to make up the liquid and omitted the sugar – it’s what I had in the cupboard. Absolutely delicious and not too sweet! It’s now a staple cupboard dessert 😉 thank you!
BC
January 5, 2023 at 2:09 pmGreat simple recipe! I usually go half water, half coconut milk on the liquids. The richness of full coconut milk is a nice change of pace sometimes. If you use coconut sugar, the sweetness is great. Coconut sugar has a nice smokiness and doesn’t seem as sweet. But if you use regular cane sugar, I’d advise to reduce the sugar a bit.
Talia @ Pretty. Simple. Sweet.
January 8, 2023 at 6:06 amI’m so glad you enjoyed the recipe!
BC
March 2, 2023 at 5:14 pmThank you! I’m glad to have something so easy and heartwarming to serve to gluten-free and dairy free guests (and for myself too!!)