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Coconut Tapioca Pudding

5 star Avg. rating 5 from 4 votes.

Recipe Information

# of Servings: 4
Recipe Created By: Annika Hugon


4 Tbsp tapioca pearls
2 3/4 cups coconut milk
2 Tbsp Ener-G Egg Replacer powder
1/3 cup sugar
1 tsp vanilla


Place all ingredients except vanilla into large pot. Let sit for five minutes. Turn heat to medium-high, stirring occasionally, until pudding starts to boil. Continue stirring until the boiling continues even as you stir.

Remove pan from heat, stir in vanilla, and let cool.


Copyright © 2005 Annika Hugon. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.


Coconut: Although classified by the FDA as a tree nut, coconut is not a common allergen and is not related to tree nuts. If you have a tree nut allergy, consult your physician to find out if you need to avoid coconut.
Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.