Coconut and Lemon Tapioca Pudding

, from Issue #64. January, 2016
Photography by Kelly Gibney.
Coconut and Lemon Tapioca Pudding

This simple gluten-free dessert is perfect for summer entertaining as it can be made ahead of time and has a wonderful tropical flavour. 

Serves: 4


½ cup tapioca pearls
2 cups almond milk
1 cup full fat coconut cream
1 teaspoon vanilla bean powder or good quality vanilla extract (I used Heilala vanilla brand)
3 tablespoons coconut sugar
fine zest of one large lemon
1 mango, peeled and diced
To serve
black sesame seeds
edible flowers


Soak the tapioca in 1 cup of almond milk for 4-8 hours. Place the mixture in a saucepan with all the remaining ingredients, except the mango. Bring to a boil and then simmer for 12-15 minutes, stirring continuously, until the tapioca is tender.

Place in the fridge to cool for at least 3 hours.

To serve: Divide the tapioca between glasses or small dishes. Spoon the mango over the top, sprinkle with black sesame seeds and garnish with edible flowers. 

Cook’s Tip: Leftover tapioca pudding will last in an airtight container in the fridge for up to three days.