Lemon Ginger Tapioca Pudding

Full-fat coconut milk is key to achieving the luscious creamy texture that’s often lacking in dairy-free puddings. For a pop of color, sprinkle with curls of lemon zest, mint or berries just before serving.

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Prep Time
15 min
60 min


  • 1 14-oz BPA-free can coconut milk
  • 1 cup plain unsweetened almond milk
  • 3 tbsp raw honey
  • 1 tbsp lemon zest
  • 1 tbsp peeled and grated ginger
  • 1/8 tsp sea salt
  • 1/4 cup small pearl tapioca (TRY: Bob’s Red Mill Small Pearl Tapioca)
  • 1 tbsp pure vanilla extract


1. In a medium saucepan, whisk together coconut milk, almond milk, honey, lemon zest, ginger and salt. Stir in tapioca pearls and set aside to soak for 30 minutes.

2. Place saucepan on medium heat and bring to a boil. Reduce to a simmer and cook uncovered, 10 to 12 minutes, stirring occasionally, until thickened and tapioca is soft. Stir in vanilla.

3. Let pudding cool before transferring it to a container. Pudding will keep, covered in the refrigerator, up to 5 days.

Nutrition Information

  • Serving Size 1/2 cup
  • Calories 231
  • Carbohydrate Content 20 g
  • Cholesterol Content 0 mg
  • Fat Content 17 g
  • Fiber Content 0.5 g
  • Protein Content 2 g
  • Saturated Fat Content 14 g
  • Sodium Content 95 mg
  • Sugar Content 11 g
  • Monounsaturated Fat Content 1 g
  • Polyunsaturated Fat Content 0 g