The ultimate comfort food, with a twist: coconut tapioca pudding!
Recipe type: Comfort pudding
Prep time: 
Cook time: 
Total time: 
Serves: 6
This tapioca pudding is made with coconut milk and garnished with fresh mango. Perfect comfort food, and it's gluten-free and vegan, too.
  • ½ cup pearl tapioca
  • 2 cups water
  • ⅛ tsp salt
  • 1 can coconut milk or light coconut milk
  • optional: toasted coconut and fresh mango
  1. Cover the tapioca with 1 cup water for 15-20 minutes, or until it expands slightly. Don't over-soak, lest the tapioca gets mushy. Pour off excess water.
  2. Place tapioca, salt, and 2 cups water in a pot over high heat. Bring to a boil. Reduce heat to med-low and simmer 10-15 minutes. Stir occasionally, adding more water if necessary, to prevent tapioca from bubbling and "spitting."
  3. When tapioca is soft and a little gooey, switch off heat and put on lid tightly. Let sit for 10 minutes--the heat inside the "pearls" will finish turning all of them soft and translucent.
  4. Let cool on stove-top, then cover with lid and refrigerate until cold. It will thicken.
  5. When chilled: Scoop out ¼ cup or so per person and place in serving bowls. Pour ¼ cup or so coconut milk over each portion and stir to mix--the pudding will be on the runny side. Add a bit of sweetener--honey, or maple syrup, or brown sugar--to each portion, if desired, and sprinkle with coconut. Garnish with fresh mango.
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