Recipe and Photo by Dr Alexis Weidland (Osteopath)

  • ½ cup small pearl tapioca
  • 3cups coconut milk (or 1 can and the rest water)
  • ¼ cup maple syrup
  • ¼ tsp salt
  • ½ tsp vanilla extract
  • berry coulis or puree mango or cut fresh fruit (to mix through pudding after its cooked or put on top after it’s set – optional)


  1. Place tapioca and coconut milk in medium saucepan and let sit for 30min
  2. Add maple syrup and salt to tapioca and heat over medium heat till reaches a simmer
  3. Reduce heat to a gentle simmer for 20min – or until all pearls are transparent and thickened
    • hint – if you’d like less thick, add more liquid, remembering it thickens more in the fridge
  4. Stir in vanilla
  5. If want the fruit through the pudding, add and mix through
    • hint – this will reduce the pudding thickness a little
  6. Pour into cups, jars or dessert glasses and refrigerate for about 3hours
  7. If adding fruit on top, do that once the puddings have set
  8. Lasts up to a week in the fridge

Optional – Cut fruit or fruit puree

  • 1½-2 mangos or about 110g berries of choice
  • Up to 1 Tbs maple syrup
  • 1 Tbs coconut milk

Place ingredients in blender, blend till smooth and creamy
Stir through once pudding is cooked, but before it sets, or add on top once set