Coconut Tapioca Pudding

I first was introduced to this treat on the Big Island of Hawaii. Blew my mind. Lots of the tapioca pudding in that area was made using only coconut milk. So rich, so creamy, so vegan. ❤️

Don't underestimate how nice it is to pull some chilled tapioca pudding out of the fridge on a hot day.


  • 3 cans coconut milk (1200ml)
  • 3/4 cup small pearl tapioca
  • 2/3 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla


  1. Blend the coconut milk... because it usually has settled a bunch in the can and it's so annoying to try to whip out later so, just empty/scrape all the cans of coconut milk into a blender, buzz it for a minute, and you are good to go.
  2. Mix the all the tapioca and (super smooth and blended) coconut milk in a medium saucepan and let soak for 30 minutes.
  3. Mix the sugar and salt into the tapioca mixture and then heat over medium heat until it is simmering pretty good.
  4. Reduce heat to low/med and let simmer for 15 minutes until tapioca pearls are transparent and the mixture has thickened. BE CAREFUL: keep an eye on things and stir frequently to avoid those little tapiocas getting stuck on the bottom of the pan.
  5. Remove from heat and mix in vanilla
  6. Pour into cups, bowls, pyrex, whatever you got lying around
  7. Let sit on the counter for 30 minutes or so and then put them in the fridge
  8. Pat yourself on the back!

This is recipe was heavely influenced by a recipe from Pretty Simple Sweet. I adjusted some measurements to better fit my needs, but it's essentially the exact same recipe. Photos are all mine.