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!
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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.
Here’s my recipe for mango sago (mango tapioca pudding) if you’d like to know how to combine fruit right into the pudding itself.
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)
Ingredients
- ⅓ cup (60 g/2 oz) small pearl tapioca
- 2 ⅔ 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
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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.
Ema says
Thank you – that sounds delicious, question about the tapioaca please- is the canned one okay to use?
Thanks
Shiran says
Hi Ema, for this recipe you’ll need small pearl tapioca, such as this.
Divy says
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.
Lady says
Why 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 says
Can I us coonut sugar ormok fruit sugar?
Shiran says
Hi 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 says
Yes I have used coconut sugar for great effect.
Robin Mannasse, food technologist says
Letting 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.
Suz says
Super tasty! I soaked in water for 30 mins then tipped water out – didn’t have coconut milk so just used one can of coconut cream (around 2 cups) and a mixture of oat and almond to make up the 2/3rds of a cup.
Topped with lychee for some and mixed in cinnamon for others! Made a 5 servings. Thanks for the recipe 🙂
katie says
This is SOOOOOOO GOOD!!!!!!!!!!!!!!!!!!!!!!!!!! I will be making this often.
Bouha says
Hi, quick question, can you store those desserts in the freezer ? If yes, for how long ?
Thank you
Shiran says
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.
Bec says
Hi, just wondering, I have large tapioca pearls, would this work or do I need to put more pearls in?
Shiran says
You’ll need to use the smaller pearls for this recipe.
Carolyn says
Large 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 says
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!
Shiran says
Thank you so much Jane!
Marit says
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
stanze smith says
Do you have the nutrition information?
Shiran says
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.
Andrea says
Awesome recipe, followed it through and had great results, I used light coconut milk and soy milk. Delicious, thank you for the recipe:)
teresa Blunier says
Can you use instant tapioca with this recipe?
Shiran says
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.
Carole says
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!
Melissa says
Is this canned or refrigerated coconut milk?
Shiran says
Canned coconut milk
josh says
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.
Jana says
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.
Rukky says
I make mine with cloves, it’s awesome!
Francesca says
Fantastic! 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 says
This 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 says
Yes, you can multiply the ingredients to make larger batches.
Susan says
I’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 says
Hi Susan, you can add it along with the sugar and salt.
Katie Lee says
Hi 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 says
Hi 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 says
It 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 says
Step 2. Last sentence. 🙂
Myriam says
Wow 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 says
This recipe is amazing! I really loved it! Just wondering if I can add chocolate powder next time to mix it up? 🙂
Shiran says
Hi 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 says
can sago be used instead of tapioca?
Batool says
In Gulf countries we make the tapioca in different way! I’m so excited to try this recipe, it looks yummy and refreshing. thanks
Roy says
Jack,
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 says
I 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 says
I 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 says
Hi! 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 says
Hi Caroline. You can reduce the amount of sugar if you prefer it less sweet.
Edyta says
Thanks 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 says
Hi, 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 says
What can I use instead of vanilla — chocolate?
Elinor says
great 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 says
Ok. 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 says
I 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 says
I’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 says
Looking 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 says
It depends on the serving size, but in my opinion it would be great for 6 people (about 1/2 cup per serving).
Shiri Burdette says
My sister in law made this and It was so delicious now I’m making it too
Dana Murphy says
Hello! Could I use honey as a sweetener instead of sugar? And if so, how much should I use? Thank you!
Shiran says
You 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 says
Thank 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 says
Thank 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 says
This 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 says
I 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 says
Hi. 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 says
Hi Rebecca. Puddings can have this kind of consistency, and that’s usually ok. Can you explain more?
Richard Tunner says
I really like your recipes! Two days ago I tried to make this pudding and it was sooo yummy! Thank for the share!
Shiran says
Thank you so much, Richard!
Clair says
Hi! 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 says
Thank you, Clair 🙂 Yes, you can use some almond milk instead.
Piney says
I 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 says
Hi, could I use all soy milk instead of coconut milk?
Shiran says
Hi Violet. You could, but the flavor would be completely different.
Roger says
This is a great recipe. I used pearl tapioca not quick cooking and just soaked it longer and cooked it longer.
Rimmy says
I 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 says
Delish! A big hit with both me (vegan) and my omni family. Thanks
Rachel says
Thank you for this great recipe! So yummy!
Christina says
This was delicious!!!! I will be making this dessert for a long time.
Dianne says
Delicious! I love this recipe. Easy to make, the hard part was stopping at one serve.
Y3t says
How many cups does it make?
Shiran says
About 2.5 cups.
Atin says
Recipe 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 says
Absolutely amazing! Warm and creamy with just the right amount of sweetness. I followed the recipe exactly. I will definitely be making this again!
James says
A light and refreshing dessert that’s perfect
Techwhippet says
Hi SHIRAN,
Thanks for your best article about coconut tapioca vegan.
Keep your good job.
Diane says
Amazing! 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 says
Delicious 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 says
Great 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. says
I’m so glad you enjoyed the recipe!
BC says
Thank you! I’m glad to have something so easy and heartwarming to serve to gluten-free and dairy free guests (and for myself too!!)
Lauren says
Good recipe, I made the mistake of using a can of coconut cream and whole milk instead of coconut milk since we didn’t have any on hand. The coconut fat leaves an aftertaste that even the sugar and vanilla can’t combat. I wouldn’t recommend that substitution, but look forward to trying the recipe again with coconut milk.
Stephanie @ Pretty.Simple.Sweet. says
Good to know! Thank you, Lauren!
Alison says
This is sooooo goooood! I used a can of full fat coconut milk, and 1/3 cup of skim milk and 1/3 cup of cream , because I didn’t have enough coconut milk. It was fabulous! Make it!
Stephanie @ Pretty.Simple.Sweet. says
Thank you so much, Alison! I’m glad you love this recipe as much as I do!!
Mal says
Far far too much sugar as I find is the case with most American recipes, used half, still should’ve reduced the amount to maybe four flat teaspoons. I imagine all you can taste in the original is sugar, not tapioca and not coconut milk. Otherwise a decent recipe.
Jillian says
What to do if my sago pudding is runny?
Stephanie @ Pretty.Simple.Sweet. says
Hi Jillian, can you be a little more specific? At what point is it runny- before refrigerating or after?
Carissa says
This is my go-to tapioca recipe! I’ve used it countless times for my df/gf family members and it comes out perfectly! I have substituted different sugars (maple sugar, coconut sugar, honey, maple syrup) and different dairy free milks, and it’s a hit each time. I also like to soak the pearls longer (1+ hr) so that it’s less cooking time for me later haha!
Stephanie @ Pretty.Simple.Sweet. says
Hi Carissa – what a great idea to soak the pearls longer. So glad you love this recipe!
Andrea G says
So this thickens on its own without corn starch, egg or gelatin?
Stephanie @ Pretty.Simple.Sweet. says
Hi Andrea, yes – tapioca is a starch, the naturally occurring tapioca starch thickens the mixture.
Tea says
Super easy and delicious. I used coconut cream instead of milk, cut the sugar by 20%.
Emily says
Not for me. I recently ate an unreasonable amount of coconut tapioca pudding in Hawaii (the premade convenience store type) and was looking for a recipe to replicate it at home. I recall the ingredient list on the packaging being surprisingly simple but this recipe is far from what I had unfortunately, and I think too many ingredients. The sugar and vanilla distract from the coconut flavour. I’m in the process of remaking it with only the tapioca and coconut milk, nothing else. Fingers crossed!
Brenda says
Turned out beautifully and was very tasty!
Lottie says
I just spent an hour looking for your recipe! It turned out great previously and I tend to be loyal to a recipe that works 😄. I lost the bookmark in a device switch and my old iPad has only just reached enough charge to boot by the time I’m writing this. Too late, Apple! Anyway, thanks for the recipe, I’m glad I found it again. 🙂
Lottie says
Having made it, I’m with other commenters on sweetness. I added around half of the specified sugar and an extra 50% tapioca grain. Perfect! My tip: If you find the milk burns to the pan ( I have one of “those” pans!) it works perfectly cooked in bursts, stirring in between, in the microwave, at around 300 W.
MuMu says
Easy to make and very tasty. Thank you