Zesty Coconut Tapioca Pudding

A fresh tasting spin on classic tapioca pudding, made with rich and creamy coconut milk.

4-6 Servings

Updated: Tue, 04/03/2018 - 9:17pm


  • 6 Tablespoons small pearl tapioca 

  • 1 (15-ounce can) coconut milk
  • 1½ Tablespoons finely minced fresh ginger

  • 1 Tablespoon fresh lemon or lime zest
  • ¼ cup honey

  • 2 Tablespoons organic cornstarch 

  • 1½ cups non-dairy milk of choice
  • 1 ripe banana, for topping (optional)


  1. Add 1 cup warm water to a small bowl, and gently add tapioca pearls. Soak for half hour.
  2. Drain pearls (discard water) and add to a medium-sized saucepan with coconut milk, ginger, zest, honey, and 1 cup non-dairy milk. Simmer over low heat for until pearls become clear, about 15 minutes.
  3. Meanwhile, mix cornstarch with remaining ½ cup non-dairy milk in a small bowl. Whisk to combine and set aside.
  4. When tapioca mixture is thoroughly warmed, add cornstarch mixture and stir constantly until thickened, about five minutes.
  5. Pour into serving dishes and allow to chill for at least two hours before serving.