This recipe is dedicated to my daughter, Reina. She loves tapioca in every form. She can drink endless ounces of bubble tea, and loves a good tapioca pudding. Tapioca is made from the root of the cassava plant and has a poppy kind of texture in your mouth and I think that’s why kids especially like it.

I decided to make coconut tapioca pudding for Reina this week and in the process took the opportunity to share the recipe with you. In addition to tasting great, my recipe for coconut tapioca pudding is a wonderful dessert because it is vegan and gluten free. When you’re entertaining guests and trying to satisfy everyone’s sweet tooth while being cognizant of dietary restrictions, this is one of those recipes that works really well. In my household we’re very conscientious about reducing dairy in our diets and so tapioca pudding for dessert works on so many levels.

Finally, what is really fun about this recipe is you can choose your favorite fresh fruit topping to make it unique to your taste. If you have guests or want to have some fun with family you might create a topping bar and let guests/family top their coconut milk tapioca to their own tastes. I had a little fun with my fresh organic mango and made a rose to give it that extra touch. Whatever you decide to do, it’s a great recipe! Share in the comments below how you like it.

Coconut Milk Tapioca Pudding Recipe

• 5 Cups water

• 1/2 Tapioca Pearls

• 1 can organic coconut milk

• Additional 1/2 cup of water

• 1/4 teaspoon salt

• 1/2 cup sugar

• Suggested toppings: diced mango; berries; passion fruit seeds; pineapple

Coconut Milk Tapioca Pudding Instructions

• Place 5 cups water to sauce pan and bring to a boil

• Add 1/2 cup of tapioca pearls into the water, stirring constantly

• Allow to cook for 6 minutes

• Drain and rinse tapioca pearls

• Clean sauce pan and place on burner

• Add coconut milk, salt, sugar, and 1/2 of water.

• Bring to a boil

• Add tapioca pearls and stir frequently to keep pearls from clumping or sticking to the bottom of the pan

• Allow mixture to at a low simmer for 15 minutes, stirring frequently

• Transfer tapioca into glass bowl

• Chill in refrigerator for 2 hours

• Mix, place in serving dishes, and top with fresh fruit