Maple Roasted Plums With Coconut Tapioca Pudding

By Chef Sylvie
Gluten Free, Grain Free, Paleo, Vegan, and Vegetarian
COOK TIME: 50 min
TOTAL TIME: 2 hr 50 min

A creamy coconut milk tapioca pudding topped with roasted plums.


For the Coconut Tapioca Pudding:

  • ¼ cup/44g small pearl tapioca
  • ¾ cup/180ml filtered water
  • 1 13.5 oz/398ml can of coconut milk
  • Pinch of sea salt
  • 2 Tablespoons/30ml maple syrup (or honey for a non-vegan version)
  • 1/2 vanilla bean, split and seeds scraped

For the Maple Roasted Plums:

  • 1/4 cup/ 60ml maple syrup (or honey for a non-vegan version)
  • 1 teaspoon coconut oil
  • 3 star anise pods
  • 1/2 vanilla bean, split and seeds scraped
  • 6 ripe plums (a mix of red or black plums), sliced


To Make the Tapicoa Pudding:

  1. Soak tapioca in the water for 1 to 2 hours at room temperature (or overnight in the fridge) and transfer to a heavy-bottomed medium size saucepan.
  2. Add coconut milk, salt, maple syrup, and the seeds from the vanilla bean and bring to a simmer over medium-low heat. The tapioca beads will swell and become translucent and the pudding will thicken as it cooks. Simmer gently over low heat for 10-15 minutes until thickened stirring often so as not to scorch the bottom of the pan.
  3. Remove from heat and let cool. Cover and place in fridge to chill.

To Make the Roasted Plums:

  1. Preheat oven to 375° F.
  2. In a small saucepan bring the maple syrup, coconut oil, star anise and vanilla bean and seeds to a simmer over medium low heat and simmer for 2 to 3 minutes. Remove from heat, cover and let infuse for 20 minutes.
  3. Arrange plums in a medium baking dish and spoon infused syrup evenly over the top.
  4. Roast for about 20 minutes (or until just tender), turning the slices over half way through.
  5. Divide pudding among serving bowls. Top each with roasted plums, and drizzle with extra maple syrup if desired.

This recipe originally appeared on Gourmande in the Kitchen.