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Tapioca Pudding

I was in one of our local grocery stores last week and found something new. It’s not like your typical chain grocery store, it’s a smaller family run store with tons of allergy friendly food options that I often can’t find elsewhere. I love going there when I have a few minutes to browse. I always come out with neat stuff that I wouldn’t have found otherwise.

My last trip, I found, in the baking aisle, tucked between kidney beans and split peas, tapioca seeds. Or tapioca pearls, I’m not really sure what the correct nomenclature is here. The package says tapioca seeds, some people on the world wide webs call them tapioca pearls.

two jars of tapioca pudding with two spoons and raspberries

Regardless, I was kind of excited. Tapioca is gluten free, grain free, dairy free, everything free. I didn’t actually know what it was. Enter the research zone.

Tapioca is the starch extracted from the cassava root found natively in Brazil and South America. Cassava root is now farmed world wide, including Africa and Asia! Tapioca is available in several forms, meal, soluble powder, pre cooked flakes, rectangular sticks and pearls. Passing moist tapioca starch through a sieve under pressure forms the tapioca pearls. Unfortunately, tapioca doesn’t offer much in the way of nutrients, it is primarily carbohydrates, but low in fat, protein, and sodium, with not significant vitamin or mineral content. Sounds like a great reason to ensure the remaining ingredients in the pudding are healthful!

This pudding met and exceeded my expectations, which was surprising, as I simply adapted the recipe on the back of the package! I've eaten this for breakfast, snacks and as dessert. It's so yummy, the kids devoured everything that was in the bowl!

tapioca pudding in a bowl with 2 spoons.

Tapioca Pudding


  • 1/3 cup tapioca pearls
  • 1 cup almond milk
  • 1 can coconut milk
  • 1/3 maple syrup
  • 1 tsp vanilla
  • fruits of choice - garnish


  1. Soak pearls in almond milk for 1 hour.
  2. Transfer to sauce pan - add remaining ingredients, bring to a boil and then reduce to a simmer.
  3. Simmer for 20 minutes.
  4. Remove from heat, allow to cool and transfer to container and store in the fridge.
  5. Serve cold and garnish with fruit of choice!

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Instant Pot Tapioca Pudding With Cinnamon Roasted Wild Blueberries | crave the good

Monday 29th of April 2019

[…] If you don’t have a pressure cooker, you can use the method from my stove top tapioca pudding recipe! […]

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