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Tapioca Pudding


  • 1/3 cup small pearl tapioca

  • 2 1/2 cups coconut or almond milk

  • 1 egg

  • 1 teaspoon of maple syrup or stevia

  • 1 teaspoon vanilla extract

  • Pinch of salt

  • Ground cinnamon (optional)


In a medium saucepan, combine the tapioca, coconut/almond milk, maple, egg, vanilla and salt. Let sit for 5 minutes to allow tapioca to soften.

Bring the mixture to a boil over medium-high heat, stirring constantly.

Once boiling, immediately reduce heat to low. Simmer uncovered for 15-20 minutes, stirring often, until tapioca is translucent and the mixture has thickened.

Remove pan from heat and allow pudding to cool and thicken for 5-10 minutes.

Divide pudding into serving dishes such as bowls or parfait glasses. Refrigerate for at least 2 hours.

Serve chilled, optionally topped with whipped cream and a dash of cinnamon or nutmeg.

Tapioca Pudding
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