Almond Tapioca with Banana and Corn

Almond Tapioca with Banana and Corn
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.

This almond milk-based tapioca is based on the classic coconut milk tapioca soup served throughout many parts of Asia. This almond milk version is much lighter than the original, and just as tasty. Try it out with other fruits, or even sweet potato and taro!

  • Servings
    16 Servings
  • Serving size
    1/2 cup
Nutrition Facts

Nutrition Facts

16 Servings

  • Serving Size
    1/2 cup
  • Amount per serving Calories 60

  • Total Fat 2g
    • Saturated Fat 0.2g
  • Cholesterol 0mg
  • Sodium 115mg
  • Total Carbohydrate 12g
    • Dietary Fiber 1g
    • Total Sugars 5g
  • Protein 1g
  • Potassium 225mg

Choices/Exchanges: 1 Carbohydrate



  • unsweetened almond milk
    8 cup
  • tapioca pearls
    1/3 cup
  • palm sugar or agave nectar
    3 tbsp
  • salt (low-sodium)
    1/2 tsp
  • ripe bananas (peeled and chopped)
  • fresh or frozen sweet yellow corn kernels
    1 cup
  • Toasted sesame seeds


  1. In a large pot, add the almond milk, and bring to a boil over high heat. Reduce heat to medium-low and add the pearls, stirring continuously to keep them separate. Add the palm sugar and salt and continue to cook until the pearls become fully transparent, about 30 minutes.

  2. Turn off the heat, and stir in the bananas and corn. Serve garnished with toasted sesame seeds.