David Malosh for The New York Times. Food Stylist: Simon Andrews. David Malosh for The New York Times. Food Stylist: Simon Andrews. David Malosh for The New York Times. Food Stylist: Simon Andrews.

While cream and whole milk are traditionally mixed with sugar to achieve that creamy texture, a coconut cardamom tapioca pudding recipe is an easy and delicious way to make a dairy-free variation.

Though cassava root has been cultivated for thousands of years in South America, tapioca pudding became a ready staple in the U.S. when Bostonian cook Susan Stavers created the first version of the ...