Tapioca Coconut Porridge

Switch up your morning oats with this delightful Tapioca Coconut Porridge! Creamy coconut milk, tapioca pearls, and shredded coconut make for a sweet, light vegan breakfast recipe that’s loaded with texture. Top this creamy tapioca porridge with granola, fresh fruit, seeds, nuts or nut butters.

  • Serves 1
  • 30 mins prep, 15 mins cook 45 mins total
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  • ¼ cup tapioca pearls
  • 1 cup water
  • ⅓ cup canned coconut milk
  • 3 tbsp natural sweetener (maple syrup, evaporated cane sugar, etc.)
  • 2 tbsp shredded coconut
  • Pinch salt


  • Fresh fruit
  • Nut butters
  • Flaked coconut
  • Nuts and seeds
  • Pumpkin seed + flax granola


  1. In a small saucepan, soak 1/4 cup of tapioca pearls in 1 cup of water for 30 minutes. Do not drain.
  2. Turn heat to medium-low. Add coconut milk, sugar, coconut, and salt. Simmer gently for 15 minutes or until porridge is thick and tapioca pearls appear translucent.
  3. Transfer tapioca coconut porridge to a bowl and top with your favorite toppings.