Little Tapioca Puddings

We are always looking for yummy lunch box/snack ideas. From Jude Blereau’s second book ‘Coming Home to Eat, Wholefood for the Family’ we love the Little Tapioca Puddings. We make them slightly different every time with different flavours of the season and sometimes Oliver prefers the coconut cream mixed through the tapioca mix. Whichever way and flavour we make them, they are a great snack to have at home or on the go.

Little Tapioca Puddings – Gluten Free / Dairy Free / Vegan

Whatever fruits or juices you decide to use, make up total amount to 500 ml. I have used mixed berries in this recipe. I have cooked this down, simmering quietly for 5-10 mins, adding small amount of coconut sugar. Then you can either pour mixture through a sieve for a smooth consistency or leave it as is. I have made them both ways. In Jude’s recipe she sieves it through with her passionfruit that she scoops out, she doesn’t cook it down as it isn’t necessary and she brings the sieved fruit amount up to 500 ml. I have also made these tapioca puddings with fresh mangoes. And when I have had no fruit available I have made it with high quality organic pear juice.


90 g (1/2 cup) tapioca or sago pearls (look for sulphur dioxide free), fruit or fruit juice of your choice making mix up to 500 ml, coconut or palm sugar for sweetening as needed, 4 1/2 tsp kudzu (kuzu) grind it up or cornflour (cornstarch), 310 ml (1 1/4 cups) coconut milk


Place tapioca in saucepan with 250 ml (1 cup) of water. Allow to soak for at least 1 hour. I sometimes prepare it and leave it over night.

Stir the prepared 500 ml fruit juice through the soaked tapioca and place over a gentle heat. Cook for 10-15 minutes, or until the tapioca is clear. Stir frequently to avoid sticking. It is important that the tapioca is clear so continue process if it is not clear after this time. After 5 mins of cooking check for taste and add sugar as desired for desired sweetness. Allow to cool for 10 mins, then divide among six little serving bowls or containers of about 150 ml capacity.

While the puddings are cooling, measure the kudzu into a saucepan. Add 60 ml (1/4 cup) water and mix into a smooth slurry. Stir into the coconut milk, then place over medium heat, stirring until just boiled. Remove from the heat, allow to cool slightly, then spoon into the tapioca puddings. Sometimes we mix the coconut mix through the berries. It just depends on how we feel. Refrigerate for 30 mins or until set. We place berries or fruits that we used on top of puddings to serve.

Chef’s note: Kudzu is gluten free. It is well known in Japan and China for it’s medicinal qualities, used to treat digestive problems. Kudzu is made from the starch of the kudzu plant. It is used in cooking as a thickener, much like cornstarch or arrowroot. It creates a beautiful sheen to sauces and will thicken soft puddings.

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