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Fresh Lemon Honey Tapioca Pudding

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Servings: 4
Author: Ginger Hultin


  • 1 14- oz can light coconut milk
  • 1/2 cup plain unsweetened almond milk
  • 2 Tablespoons honey
  • 1 Tablespoon fresh lemon zest
  • 1 teaspoon freshly gated ginger
  • 1/8 teaspoon sea salt
  • 1/4 cup small pearl tapioca (TRY: Bob’s Red Mill Small Pearl Tapioca)
  • 1 Tablespoon pure vanilla extract
  • Fresh fruit as a garnish


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