3-Ingredient Coconut Tapioca Pudding (Egg free)

This is a super easy homemade tapioca pudding that involves just three ingredients—coconut cream, tapioca pearls and a little raw sugar (or honey). You can also add a pinch of sea salt to give the flavor some more depth, optional though.

What I love about this modern twist on the classic tapioca pudding, is that there’s no need to worry about thickening with eggs. Nothing against eggs, I am not vegan or even vegetarian, but the thought of making pudding from scratch using eggs is a little more work than I’m willing to put in for a breakfast or snack food.

Worth making though. It’s been on my to-make list for awhile now. I’m drawn to vintage recipes that take me back in time and tapioca pudding is one of those nostalgic recipes for many people, I think, including myself. My grandpa used to love it, I recall. It’s good fresh and warm, or chilled. You can add fruit or eat it plain. It’s a fun little snack that’s dying to make a come back, in a more modern way though. Those plastic snack packs that don’t require refrigeration are not exactly my idea of a “treat.” So homemade is a must. And luckily it’s super easy to make.

Since this recipe uses coconut milk as the base, tropical fruits like pineapple, mango, and papaya pair really well with this tapioca. Caramel drizzle, chocolate shavings or syrup, and nuts also make great toppings for this coconut tapioca. You could serve this as a dessert in little puff pastry cups topped with fruit or just a garnish like a mint leaf.

My favorite way to enjoy it is warm from a mug. Perfect for the crisp fall days that lie ahead. Try it for an afternoon snack or dessert or pack it in a thermos and take it with you hiking as you watch the leaves change this fall. 🙂




  • 1. In a small pot, bring coconut cream to a boil.
  • 2. Stir in tapioca pearls, sugar and salt if desired.
  • 3. Bring to a boil again, then turn off heat. Let stand for 10 minutes, stirring occasionally.
  • 4. Serve warm or chilled, with or without toppings.