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    Home » Paleo Recipes

    Coconut Tapioca Pudding Recipe

    Last Modified: Jan 18, 2023 by Paleo Leaper · This post may contain affiliate links · Leave a Comment

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    A well-loved dessert all around the world, tapioca pudding is one “treat” that’s easily made Paleo because when you take out the sugar and milk, it’s actually not unhealthy!

    Tapioca is a safe starch and actually quite a good choice of carbohydrate: it’s mostly glucose (starch) without a lot of fructose (sugar). Nutritionally, it’s not much to speak of, but it doesn’t do any harm either, so it’s perfectly fine to eat as an addition to a nutritious diet.

    Coconut Tapioca Pudding

    In this dessert, the tapioca pearls add texture and flavor to a coconut milk pudding. The key to making the “pudding” part of the recipe work is patience.

    With the egg yolks and the coconut milk, you’re creating a thick mixture called a custard, which gives the pudding its thick, creamy texture.  

    Take it slow and steady, and you’ll be rewarded with a melt-in-your-mouth dessert. But if you heat up the eggs too fast, you’ll end up with scrambled eggs in your pudding! There’s no such thing as “too slow;” pick a time when you aren’t in a rush, so all your efforts won’t be wasted with a disappointing result.

    Once your pudding is ready to go, the fun part begins. Tapioca and coconut milk make a delicious “base” that you can jazz up with any kind of fresh ingredients you like. Add strawberries, mangos, lime zest, or juice…whatever tickles your fancy.

    The coconut lends itself well to a “tropical” theme, but you could also experiment with cocoa powder or more savory additions if you’re looking for something different. Tweak it to match your dinner theme, or just add whatever you think is tastiest.

    Coconut Tapioca Pudding Recipe

    SERVES: 6 PREP: 20 min COOK: 35 min

    Ingredients

    • ½ cup small tapioca pearls;
    • 2.5 cans coconut milk;
    • 1 vanilla bean;
    • 2 large egg yolks;
    • 3 tbsp. raw honey; (optional)
    Coconut Tapioca Pudding Recipe Preparation

    Preparation

    1. In a large saucepan placed over medium heat, combine the tapioca, 2 ½ cups of coconut milk, and the vanilla bean.
    2. Bring to a simmer over moderate heat and cook, occasionally whisking, until the tapioca is translucent and tender (about 20 minutes). Whisk in the remaining coconut milk.
    3. In a small bowl, whisk the egg yolks with the honey (if using) until smooth. Pour in about ½ cup of the hot coconut very slowly while continuing to whisk the entire time. Make sure to take your time with this step. Otherwise, you'll end up with scrambled eggs! Then pour the egg/coconut mixture back into the saucepan, stirring constantly, and keep stirring for about 5 minutes.
    4. Refrigerate the pudding until solid, and serve chilled.
    Coconut Tapioca Pudding Recipe

    Coconut Tapioca Pudding Recipe

    Paleo tapioca pudding is creamy and satisfying, and easily customizable with your favorite mix of fresh fruits.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 35 mins
    Total Time 55 mins
    Course Dessert
    Cuisine American
    Servings 6 people
    Calories 90 kcal

    Ingredients
      

    • ½ cup small tapioca pearls
    • 2.5 cans coconut milk
    • 1 vanilla bean
    • 2 large egg yolks
    • 3 tbsp. raw honey optional

    Instructions
     

    • In a large saucepan placed over medium heat, combine the tapioca, 2 ½ cups of coconut milk, and the vanilla bean.
      2.5 cans coconut milk, 1 vanilla bean, ½ cup small tapioca pearls
    • Bring to a simmer over moderate heat and cook, occasionally whisking, until the tapioca is translucent and tender (about 20 minutes). Whisk in the remaining coconut milk.
    • In a small bowl, whisk the egg yolks with the honey (if using) until smooth. Pour in about ½ cup of the hot coconut very slowly while continuing to whisk the entire time. Make sure to take your time with this step. Otherwise, you’ll end up with scrambled eggs! Then pour the egg/coconut mixture back into the saucepan, stirring constantly, and keep stirring for about 5 minutes.
      2 large egg yolks, 3 tbsp. raw honey
    • Refrigerate the pudding until solid, and serve chilled.

    Nutrition

    Calories: 90kcalCarbohydrates: 18gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 65mgSodium: 3mgPotassium: 13mgFiber: 0.1gSugar: 7gVitamin A: 87IUVitamin C: 0.04mgCalcium: 11mgIron: 0.4mg
    Keyword coconut, pudding, tapioca
    Tried this recipe?Let us know how it was!

    More Paleo Recipes

    • Coffee and Vanilla Bean Prime Roast
    • Roasted Veal Chops and Red Grapes
    • Veggies with Guacamole
    • Simple Paleo Meatloaf

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    Filed Under: Paleo Desserts, Sweets and Snacks, Paleo Recipes Tagged With: cooking: fast prep, cooking: stovetop, diet: dairy-free, diet: low-fodmap, diet: nut-free, diet: shellfish-free, diet: vegetarian, good for leftovers, Paleo Breakfast Recipes, Paleo Budget-Friendly Recipes, Paleo Kid-Friendly Recipes, Paleo Snack Recipes

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    Hi, I'm Rick! Paleo Leap is the oldest and biggest resource online, covering everything about the paleo diet. We have over 1500 recipes categorized and plenty of meal plans for you to try.

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