Coconut Tapioca Pudding With Toasted Pineapple

A dairy free, gluten free and low fat dessert

Coconut Tapioca Pudding

Tapioca is derived from the cassava plant which is a starchy tuber and although it has a high carbohydrate content it is naturally gluten free. The peals absorb liquid to form chewy balls that stick together creating a delicious pudding.


  • 2 cups of coconut dairy beverage (or you could use half light coconut milk half water)
  • 3 tbsp organic tapioca pearls
  • 1 tsp vanilla essence
  • 1.5 tsp raw honey
  • 2 .5 tbsp shredded reduced fat coconut
  • Fresh pineapple chunks
  • Coconut oil
  • Extra shredded coconut for the pineapple


On low heat, stirring continuously simmer the coconut milk, tapioca, honey, vanilla and shredded coconut until tapioca becomes completely transparent into thick round balls (approx 12-15 mins).

Meanwhile, heat a fry pan with a tsp coconut oil over med-high heat. Pan fry bite sized chunks of pineapple with some shredded coconut until lightly golden.

Divide the tapioca into 2 glass bowls or ramekins, top with the golden pineapple chunks and refrigerate for approximately 30 minutes before serving. Great with a sprinkling of cinnamon and a little extra drizzle of honey.


2 thoughts on “Coconut Tapioca Pudding With Toasted Pineapple

  1. Pingback: Smooth Move | DragonMommie's World

  2. Pingback: 179/365: National Tapioca Pudding Day | Eat My Words

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