I have a few modifications for this one. I made the really simple, lower carb version and have been enjoying it as a breakfast parfait with the homemade granola (earlier blog), clementines and seeds. I LOVE the flavor and consistency!!! Try it first and see if you don’t agree!

Coconut Kefir Tapioca Pudding:

2 c So Delicious Coconut Kefir (plain, unsweetened)

1 c Sunflower Dream (plain, unsweetened) New product from Almond Breeze.

1/4 c Organic Granulated Tapioca

1/4 tsp salt

2 Tbl sweetener (or to your liking)

1/2 melted chocolate chips (optional) Makes a sturdier consistency.


1) Simmer milks, tapioca, sweetener and  salt for 10-15 minutes, stirring often. It’s done when the tapioca is translucent.

2) Add melted chocolate. Enjoy chilled or warm.


For a more traditional, sweeter, firmer pudding, take out 1/2 c of the sunflower milk initially and whisk in 2 Tbl of arrowroot or cornstarch with that 1/2 c milk. Whisk in at the end of cooking (after tapioca is translucent). Whisk for 1-3 minutes until noticeably thickened. You might want to increase sweetener to 1/2 c and add some extracts (vanilla, almond…)