Vegan Dessert Recipe: Coconut Tapioca Pudding with Smoked Sesame Seeds

updated Feb 5, 2020
Coconut Tapioca Pudding with Smoked Sesame Seeds
Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
(Image credit: Leela Cyd)

I’ve never made tapioca pudding before and always loved it as a kid. When I set my sights on making a rich, glorious version with coconut milk as a base instead of milk and egg, I didn’t realize I’d have a runaway hit in my household. But that’s exactly what happened.

(Image credit: Apartment Therapy)

To be fair, I’m currently obsessed with all things coconut, as evidenced here and here. I can’t help myself! I love the decadence and the non–dairiness of it all. I thought it might lend a natural richness and have a perfect floral taste when playing against all those chewy tapioca pearls. I was right! Love it when that happens.

(Image credit: Apartment Therapy)

This pudding is great, but the smoked sesame seeds really put it over the edge. Have you worked with this ingredient before? They have a unique taste that adds earthiness and complexity to a velvety pudding. I highly recommend this additional element, but they aren’t absolutely necessary.

(Image credit: Leela Cyd)

Coconut Tapioca Pudding with Smoked Sesame Seeds

Serves 4

Nutritional Info


  • 2 cups

    almond milk, divided

  • 1/3 cup

    tapioca pearls

  • 1 cup

    coconut milk

  • 1/4 cup

    agave syrup

  • 1 teaspoon


  • 1 teaspoon

    cornstarch mixed with 1 tablespoon water

  • 1/4 tesapoon


  • Smoked sesame seeds (for garnish)


  1. In a large bowl, soak the tapioca overnight (or for at least 4 hours) in 1 cup of the almond milk. When you're ready to cook, add the other cup of almond milk and warm the tapioca and almond milk mixture over medium heat. Wait until the pudding is boiling, then add the coconut milk, vanilla, and agave. Cook for another 10 or 12 minutes, stirring continuously.

  2. Finally, add the cornstarch-water mixture and salt, cooking and stirring for five minutes. Cool in a Tupperware or glass bowl for at least an hour before serving. Or eat a little warm, it's wonderful! When serving, sprinkle a few smoked sesame seeds on top.

Buy smoked sesame seeds online here and here

(Images: Leela Cyd Ross)