Creamy Paleo Tapioca Pudding

This creamy paleo tapioca pudding is the perfect dessert for when you feel like a bit of a treat. There is a ton of extras that you can add to the pudding such as sliced mango or banana.

Paleo Tapioca Pudding

It is quite a simple dessert that doesn’t require much effort to get right. The hardest part of this recipe is mixing in the eggs without scrambling them. Just follow the recipe and take your time when completing this part.

You can simply cook this up and allow it to cool completely before serving. It is perfect if you want to make the pudding ahead of time and have it for breakfast or as a cold dessert. Tapioca pudding is great both warm and cold so do whatever you like best.

As I mentioned above, you can add a ton of different extras to this dish for more flavor and nutrition. Personally, I love to have this with some summer berries such as raspberries and strawberries. It just comes down to what you want to eat.

If you like seeing how things are done visually then be sure to check out the video below. It takes you through all the steps to making this delicious pudding.

Paleo Tapioca Pudding Recipe

Prep time
10 Minutes
Cook time
10 Minutes
Total time
20 Minutes


  • ½ cup tapioca pearls
  • 3 cups coconut milk
  • 2 Tbsp honey
  • 1 tsp vanilla bean paste
  • 2 egg yolks, beaten
  • ¼ tsp sea salt


  1. In a pot, combine the tapioca pearls with the coconut milk and let sit for 1 hour.
  2. Add the honey, salt, vanilla bean paste and bring to a boil over medium heat, stirring constantly.
  3. Once at a boil, reduce the heat to low and continue cooking for 5 minutes while stirring.
  4. Remove 1 cup of the tapioca pudding and slowly mix into the beaten eggs. Gradually adding the pudding will help prevent the eggs from scrambling.
  5. Once combined, add the egg mixture to the pot and stir in with the rest of the pudding.
  6. Cook on low for 2-3 minutes while stirring constantly, do this until the pudding has thickened.
  7. Serve hot or allow to cool.

Recipe Tips

  • As I mentioned above, the tricky part of this recipe is not letting it burn or scramble. Always keep stirring the pudding mix in the pot, if you’re unable to stir then remove it from the heat while you do whatever needs to be done.
  • To avoid scrambling the eggs, very slowly mix in the pudding mix with the eggs. Adding it too fast may cause the eggs to scramble. Also, avoid turning the temperature up too high on the stove when you mix it back into the main pudding mix.
  • You can leave the honey out but keep in mind that this will leave the pudding without a sweetener. Even though honey is paleo friendly, it’s best to not to go overboard with it, so I don’t recommend adding any more than the recommended amount.

Nutritional Information

As with most people on the paleo diet you may be after the nutritional information, if this is the case, then you can find it right below. Please keep in mind this information is an estimate as I just used an online tool to calculate it.

This information doesn’t take into account any extras that you might have with the pudding such as fruit.

Nutrition Facts
Serving Size: 220g (7.76 oz)
Servings Per Recipe: 4
Amount Per Serving
Calories 545 Calories from Fat 382.5
% Daily Value*
Total Fat 42.5g 65%
Saturated Fat 38.9g 195%
Trans Fat 0g
Cholesterol 92mg 31%
Sodium 179mg 7%
Total Carbohydrate 37g 12%
Dietary Fiber 4g 16%
Sugars 16g
Protein 6g 12%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Not really feeling like pudding but want something creamy and sweet that’s paleo friendly. If this is the case then you should check out the coconut paleo custard recipe, it’s creamy and goes perfectly with some delicious summer fruits.

This paleo tapioca pudding is undoubtedly delicious, and I hope that you end up agreeing. If you have some feedback, thoughts, tips or anything else, then please feel free to leave a comment right below.

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