There are certain desserts that don’t just satisfy your sweet tooth — they wrap you in comfort. Coconut tapioca pudding is one of those timeless recipes my mother made whenever she wanted something simple, nourishing, and quietly indulgent.

I still remember the gentle simmer on the stove, the soft aroma of coconut filling the kitchen, and her reminder that patience is what transforms tiny pearls into something luxuriously creamy.

What I love most about this recipe is how effortless it feels while still tasting like something special enough to serve to guests. It’s naturally gluten-free, dairy-free, and light enough to enjoy without feeling weighed down — yet rich enough to feel like a treat.

If you’re looking for a dessert that feels both nostalgic and elevated, this is one you’ll come back to again and again.

Why You’ll Love This Coconut Tapioca

• Silky, creamy texture with delicate sweetness
• Naturally dairy-free and gluten-free
• Made with simple pantry ingredients
• Perfect warm or chilled
• Great for make-ahead desserts

Jump to Recipe

Ingredients

• 32 oz light coconut milk
• ⅓ cup maple syrup or honey
• ⅓ cup small pearl tapioca
• 1 teaspoon coconut extract
• 1 teaspoon vanilla extract
• Pinch of salt

How to Make Coconut Tapioca Pudding

1. Combine the ingredients

In a large saucepan, whisk together the coconut milk, maple syrup (or honey), tapioca pearls, extracts, and salt until evenly blended.

2. Bring to a gentle boil

Place over medium-high heat and cook, stirring frequently to prevent sticking.

3. Reduce and simmer

Once the mixture begins to boil, lower the heat to medium. Continue stirring until the tapioca pearls turn translucent and the pudding thickens. This usually takes about 30–40 minutes.

4. Chill until creamy

Transfer the pudding to a serving bowl and refrigerate until fully chilled. Stir occasionally during the cooling process to keep the texture smooth and evenly distributed.

A Few Tips From My Mother’s Kitchen

• Don’t rush the simmer. Slow cooking gives the pudding its signature creaminess.
• Stir often. Tapioca loves to settle at the bottom.
• Adjust sweetness to taste. Maple syrup adds warmth, while honey brings floral notes.

Delicious Ways to Serve It

This pudding is beautiful on its own, but if you want to elevate it:

• Top with fresh mango, berries, or caramelized bananas
• Sprinkle toasted coconut flakes for crunch
• Add a drizzle of honey before serving
• Serve slightly warm for extra comfort

It also makes a surprisingly elegant dessert in small glass jars for gatherings.

Storage

Store covered in the refrigerator for up to 4 days. The pudding will thicken as it chills — simply stir in a splash of coconut milk before serving if you prefer a looser texture.

Nutrition (Approximate Per Serving)

• Calories: 69
• Fat: 3g
• Carbs: 10g
• Sugar: 9g
• Protein: <1g
• Sodium: 16mg

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Frequently Asked Questions

Is coconut tapioca pudding healthy?

Coconut tapioca pudding can absolutely fit into a balanced lifestyle. It’s naturally dairy-free and gluten-free, making it a wonderful option for those with dietary sensitivities. Because it’s lightly sweetened and portion-friendly, it satisfies dessert cravings without feeling overly heavy.

If you want to make it even lighter, you can reduce the sweetener slightly or use light coconut milk.

Do I need to soak tapioca pearls before cooking?

Small pearl tapioca typically does not require soaking. It cooks beautifully right in the coconut milk, absorbing flavor while creating that signature creamy texture.

However, always check your package instructions — larger pearls often need soaking.

How do I know when the tapioca is fully cooked?

You’ll notice the pearls transform from white and opaque to soft and translucent. That’s your sign they’re ready.

The pudding will also thicken as it cools, so don’t worry if it looks slightly loose on the stove — patience rewards you with the perfect consistency.

Can I make coconut tapioca pudding ahead of time?

Yes — and it’s actually even better this way.

Chilling allows the flavors to deepen and the texture to set into a silky, spoonable pudding. It’s an ideal make-ahead dessert for gatherings or busy weeks.

Store it covered in the refrigerator for up to 4 days.

Why is my tapioca pudding too thick?

Tapioca naturally continues absorbing liquid as it sits.

Simply stir in a splash of coconut milk before serving until you reach your desired creaminess. Think of it as bringing the pudding back to life.

Can I serve it warm instead of chilled?

Absolutely. Warm coconut tapioca feels incredibly cozy — almost like comfort in a bowl.

Chilled, it becomes refreshing and lightly indulgent.

Honestly, this is one of those rare desserts that shines at both temperatures.

What toppings go best with coconut tapioca?

Some favorites from my mother’s kitchen:

• Fresh mango
• Pineapple
• Toasted coconut
• Sliced bananas
• Berries
• A drizzle of honey

Adding fruit creates a beautiful balance between creamy and bright.

Is tapioca the same as boba?

Not quite.

Both come from the cassava root, but small pearl tapioca is typically used for puddings, while boba pearls are larger, chewier, and made for bubble tea.

For this recipe, always choose small pearls.