Easy Coconut Milk Tapioca Pudding with Fall Fruits

I absolutely adore this tapioca pudding because it’s so simple to make and incredibly satisfying, especially when I'm craving something sweet and comforting. The coconut milk gives it a lovely richness without any dairy, and topping it with seasonal fruits makes it feel special enough for guests but easy enough for a weeknight treat. Even if you're new to making pudding from scratch, this recipe is incredibly forgiving and yields fantastic results every time.

Ingredients

• 1/2 cup small tapioca pearls
• 2 cups full-fat canned coconut milk
• 1 cup unsweetened almond milk (or other milk of choice)
• 1/2 cup granulated sugar (or to taste)
• 1 teaspoon vanilla extract
• Pinch of salt
• 1 cup mixed fall fruits (like diced apples, pears, or berries), fresh or lightly sautéed

Instructions

1. Rinse the tapioca pearls under cold water in a fine-mesh sieve until the water runs clear.
2. In a medium saucepan, combine the rinsed tapioca pearls, coconut milk, almond milk, sugar, and salt.
3. Let the mixture sit for about 15-20 minutes to allow the tapioca pearls to soak slightly.
4. Place the saucepan over medium heat and cook, stirring constantly with a whisk, until the tapioca pearls are translucent and the pudding begins to thicken. This should take about 15-20 minutes. Do not boil vigorously.
5. Remove the saucepan from the heat and stir in the vanilla extract.
6. Spoon the warm tapioca pudding into individual serving bowls.
7. Top each serving with the mixed fall fruits. Serve warm or chilled.