Coconut Tapioca (vegan)

Ingredients

• 60 g (1/3 cup; 2 oz)small pearl tapioca
• 640 ml (2 2/3 cups)coconut milk, or replace some with whole milk or coconut cream
• 60 g (1/3 cup; 2 oz)granulated sugar
• 1/4 teaspoonsalt
• 1/2 teaspoonpure vanilla extract
• To tastesliced fresh fruit, such as mango, melon, pineapple or lychee
• To taste, optionalcoconut chips

Instructions

1. 1

   Soak the tapioca

   Put the tapioca and coconut milk in a medium saucepan and leave them to soak for 30 minutes.

2. 2

   Cook the pudding

   Stir the sugar and salt into the tapioca mixture. Heat over medium heat until it simmers, then turn the heat to low and simmer very gently for 15 minutes, stirring often to stop the pearls sticking. When the pearls are transparent and the mixture has thickened, take the pan off the heat and stir in the vanilla.

3. 3

   Chill the pudding

   Spoon the mixture into cups and refrigerate until thoroughly chilled, for at least 3 hours. It will become thicker as it cools.

4. 4

   Add the toppings

   Serve with sliced fresh fruit or fruit purée, and add coconut chips if you like.

5. 5

   Keep chilled

   The tapioca is best eaten on the day it is made, but it can be kept in the fridge for up to 3 days.

What is coconut tapioca?

Tapioca pearls are made from cassava starch and are used in puddings across a range of cuisines. This version pairs them with coconut milk for a creamy, dairy-free dessert.

A precise origin for this particular combination is not specified. The gentle cooking and a long chill give the pearls time to turn translucent and the pudding time to set.

Nutrition and macros by portion

The nutrition label shows one serving as written: 278 calories, 2g protein, 29g carbs, 21g fat.

The tapioca and sugar provide most of the carbohydrates, while coconut milk is the main source of fat and some of the saturated fat. The recipe contains little protein; serve a modest cup alongside fresh fruit and a protein-containing part of the meal for a more balanced spread.

Choosing the ingredients

Coconut milk: Use the stated amount for a rich, coconut-forward pudding. Replacing some with whole milk makes the flavour milder, while coconut cream gives it a richer finish.

Tapioca: Choose small pearl tapioca, not instant tapioca or large boba pearls, as the cooking time and texture differ.

Why the soaking matters

Soaking: Give the pearls the full 30 minutes in the coconut milk before heating. This helps them cook more evenly during the gentle simmer.

Stirring: Keep the mixture moving regularly, especially along the base of the saucepan, where the starch can catch.

How to tell when it is ready

Pearls: Look for pearls that are mostly transparent rather than chalky in the centre. Simmer gently until they reach that stage.

Consistency: The mixture should look thicker before it comes off the heat, but it will firm up further during the 3-hour chill.

Plan the chilling time

Timing: The active cooking is brief, but allow at least 3 hours in the fridge before serving. You can make it earlier in the day and keep it covered while it chills.

Texture: A fully chilled pudding is easier to portion and holds its shape better than one served warm.

Fruit and serving ideas

Fresh fruit: Mango, melon, pineapple and lychee all work well with the coconut flavour. Add the fruit just before serving to keep it fresh.

Crunch: Sprinkle over coconut chips for contrast, or serve with a little fruit purée if you prefer a softer topping.

Recipe notes & tips

• Use a medium saucepan with enough room to stir the pearls without splashing.
• Keep the simmer gentle rather than letting the mixture boil vigorously.
• Scrape the bottom of the pan regularly as you stir.
• Check that the pearls are transparent before taking the pan off the heat.
• Cool the pudding in individual cups for easier serving.
• Add fruit and coconut chips just before serving.

Variations

• Milder coconut: Replace some of the coconut milk with whole milk for a less pronounced coconut flavour.
• Richer pudding: Swap some coconut milk for coconut cream for a fuller texture.
• Tropical topping: Add diced mango and pineapple just before serving.
• Fruit purée: Spoon a little fruit purée over each chilled portion instead of sliced fruit.
• Extra crunch: Scatter coconut chips over the top at the table.

Common mistakes to avoid

• Skipping the soak: Give the pearls the full 30 minutes in coconut milk so they cook more evenly.
• Cooking too briskly: Keep the heat low after the simmer begins to prevent scorching.
• Leaving the pan unstirred: Stir frequently and sweep the base to stop the tapioca sticking.
• Expecting it to thicken in the pan: Allow at least 3 hours of refrigeration for the pudding to set further.
• Adding toppings too early: Add fruit and coconut chips at serving time for fresher fruit and crisp chips.

How to store

Cover and refrigerate for up to 3 days; it is best on the day it is made. This dessert is served chilled, so stir it gently if needed and portion it straight from the fridge rather than reheating.

Frequently asked questions