Coconut Tapioca Pudding Recipe

5 from 1 vote

Paleo tapioca pudding is creamy and satisfying, and easily customizable with your favorite mix of fresh fruits.

Course Dessert

Cuisine American

Keyword coconut, pudding, tapioca

Prep Time 20

Cook Time 35

Total Time 55

Servings people

Calories 90kcal

Cost 15

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.