Dessert/ easy/ few ingredients/ Fruit Desserts/ Gluten-Free Desserts/ no mixer/ No-Bake Desserts/ Puddings & Custards/ Trifle & Glass Desserts/ Vegan

Coconut Tapioca

August 4, 2016

A light and refreshing dessert that’s perfect with any meal or summer entertainment.

Coconut Tapioca (vegan)

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.

Coconut Tapioca (vegan)

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.

Coconut Tapioca (vegan)

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.

Coconut Tapioca (vegan)

4.8 from 9 reviews
Coconut Tapioca (vegan)
Yields: about 6 servings (540 ml of pudding)
 
A light and refreshing dessert that’s perfect with any meal or summer entertainment.
Ingredients
  • ⅓ cup (60 g/2 oz) small pearl tapioca
  • 2⅔ cups (640 ml) coconut milk (or substitute some of it with whole milk or coconut cream)
  • ⅓ 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
Instructions
  1. Place tapioca and coconut milk in a medium saucepan and let soak for 30 minutes.
  2. 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.
  3. Pour into cups and place in the refrigerator until completely chilled, at least 3 hours. The pudding will thicken after refrigeration.
  4. Serve with sliced fresh fruit/fruit puree and coconut chips if desired.
  5. Tapioca is best the same day it’s made, but will keep for up to 3 days in the fridge.

You Might Also Like

21 Comments

  • Reply
    Ema
    March 17, 2017 at 6:10 pm

    Thank you – that sounds delicious, question about the tapioaca please- is the canned one okay to use?
    Thanks

    • Reply
      Shiran
      March 20, 2017 at 5:48 am

      Hi Ema, for this recipe you’ll need small pearl tapioca, such as this.

  • Reply
    Divy
    July 9, 2017 at 2:50 pm

    Came 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.

  • Reply
    Nancy
    August 7, 2017 at 2:45 pm

    Can I us coonut sugar ormok fruit sugar?

    • Reply
      Shiran
      August 8, 2017 at 1:02 pm

      Hi Nancy, since the sugar only adds sweetness in this recipe, you can use another type of sugar that you like and familiar with.

  • Reply
    katie
    October 28, 2017 at 12:13 am

    This is SOOOOOOO GOOD!!!!!!!!!!!!!!!!!!!!!!!!!! I will be making this often.

  • Reply
    Bouha
    November 29, 2017 at 9:30 am

    Hi, quick question, can you store those desserts in the freezer ? If yes, for how long ?
    Thank you

    • Reply
      Shiran
      November 30, 2017 at 4:41 am

      It’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.

  • Reply
    Jane
    December 16, 2017 at 7:10 pm

    I 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!

    • Reply
      Shiran
      December 17, 2017 at 10:39 am

      Thank you so much Jane!

  • Reply
    Marit
    January 30, 2018 at 12:40 am

    Delicious 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

  • Reply
    stanze smith
    May 8, 2018 at 3:39 pm

    Do you have the nutrition information?

    • Reply
      Shiran
      May 11, 2018 at 7:43 am

      I 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.

  • Reply
    Andrea
    May 12, 2018 at 9:29 am

    Awesome recipe, followed it through and had great results, I used light coconut milk and soy milk. Delicious, thank you for the recipe:)

  • Reply
    teresa Blunier
    May 12, 2018 at 12:59 pm

    Can you use instant tapioca with this recipe?

    • Reply
      Shiran
      May 13, 2018 at 4:47 am

      In 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.

  • Reply
    Carole
    July 9, 2018 at 10:20 pm

    What 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!

  • Reply
    Melissa
    July 24, 2018 at 1:42 pm

    Is this canned or refrigerated coconut milk?

    • Reply
      Shiran
      July 26, 2018 at 6:47 am

      Canned coconut milk

  • Reply
    josh
    August 2, 2018 at 9:19 pm

    I 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.

  • Reply
    Jana
    August 8, 2018 at 8:40 am

    Great 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.

  • Leave a Reply

    Rate this recipe: