5 from 1 vote

(Vegan!) Chocolate Coconut Milk Tapioca Pudding

This recipe is gluten, dairy, egg, and (almost) sugar-free, but tastes voluptuously rich, creamy and decadent. 
Prep: 10 minutes
Cook: 1 hour
Soaking time: 30 minutes
Total: 1 hour 10 minutes
Servings: 6 to 8 servings (makes about 1 quart).
Author: The Bojon Gourmet


  • 2 cups rice/soymilk blend, or other fake or real milk, (16 ounces)
  • 1/3 cup small pearl tapioca balls
  • 13.5 ounces canned coconut milk, whole or light
  • 1/3 cup agave nectar, maple syrup, or a combination
  • 1/4 teaspoon salt
  • 1/2 vanilla bean, split lengthwise and scraped
  • 1/2 cup 70% chocolate wafers, chips or chunks (or more, to taste)


  • In a medium, heavy-bottomed saucepan, combine the tapioca balls and fake milk. Soak for at least 30 minutes (or up to overnight in the fridge).
  • Add the coconut milk, agave nectar, salt, and the vanilla bean pod and scrapings. Place over medium heat and, stirring constantly, bring to a bare simmer. Don't let the mixture boil, or it could curdle. Reduce the heat to low and cook, stirring and scraping the bottom of the pot constantly with a heatproof spatula, until the mixture thickens, 45 minutes to 1 hour. The pudding should be roughly the texture of gravy, with the tender tapioca balls suspended in the mixture rather than sinking to the bottom.
  • Remove from the heat, and stir in the chocolate. The mixture will continue to thicken as it cools. Serve slightly warm, at room temperature, or chilled. Store in the fridge.


Nutritional values are based on one of six servings.


Calories: 310kcal | Carbohydrates: 37g | Protein: 2g | Fat: 17g | Saturated Fat: 14g | Cholesterol: 2mg | Sodium: 146mg | Potassium: 140mg | Sugar: 21g | Vitamin A: 0.7% | Vitamin C: 0.8% | Calcium: 3.9% | Iron: 13.5%
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