A modern, delicious and vegan version of a classic dessert!
After a bite of this coconut milk tapioca pudding, your mouth will ask for more. The creamy, thick vanilla coconut mouthfeel of this plant-based dessert is reminiscent of the good old days. Do you remember when Grandma did that on her stove? The addition of sweet mango and hot raspberry modernizes our vegan tapioca pudding as a special treat worthy of special occasions. Not to numb our horns, but this dessert tastes amazingly fresh and calming at the same time. Win win!
Not too many candies can claim both gluten and dairy free status, but this one can. Dairy products and gluten are the top 2 on a list of the most common food intolerances. Fortunately, we can safely say that this delicious vegan tapioca pudding passes taste tests for all ages. While this recipe makes a small amount, you might want to double it up.
Vegan dessert made easy
The best thing about this vegan tapioca pudding is that the entire step of building a pudding is gone. No softening milk or separating egg yolks. Since there are no eggs, don’t be afraid to accidentally stir them! In fact, many vegan desserts are simpler than standard desserts due to the lack of eggs.
This coconut milk tapioca pudding recipe calls for six ingredients: almond milk, small tapioca pearls, canned lite coconut milk, maple syrup, vanilla extract, and a touch of salt. The small dry tapioca pearls are easy to find in most supermarkets. For real celiac patients, we recommend Bob’s Red Mill small pearl tapioca, which is processed in a special gluten-free facility.
Stirring is the hardest part
The first step in this recipe involves soaking the tapioca pearls in almond milk. We recommend at least an hour (or more) to completely soften the pearls. Some tapioca enthusiasts claim that an overnight soak works best, but most can agree on an hour.
Next, put the soaked pearls with the almond milk in a pot with a thick bottom and a can of light coconut milk. Bring the mixture to a boil over medium heat before simmering for 20 minutes. This thick bottom pot is a strict requirement to avoid burning the pearls.
For best texture results, we recommend against coconut milk in boxes. Even the light canned milk contains thick coconut, while the box is too milky. Of course, full fat is very aromatic, but light canned coconut milk has less fat and tastes quite good for this recipe.
Now you want to move. To be honest, you can go out, wash or empty the dishwasher during this time. Only stir every three to five minutes. After twenty minutes, the mixture has the unbeatable thickness tapioca pudding is known for. At the last minute, add maple syrup, vanilla, and salt and stir until ingredients are properly mixed.
Vegetable dessert Amazingly hot or cold
Coconut milk tapioca pudding tastes incredibly warm, but is traditionally served cold. In this case, it will take up to two hours to cool in the refrigerator. If you enjoy it warm, this plant-based dessert is ready after ten minutes of rest at room temperature.
Serve this delicious dessert in a small baking dish. Then top the pudding with a few chopped mango, raspberry and voila pieces: you have a vegan tapioca that also serves as a restaurant-worthy dessert!
- 1/3 Cup small tapioca pearls
- 1 Cup Almond milk
- 13th Ounces Coconut milk lite, unsweetened cans
- 1/4 Cup Maple syrup
- 1 teaspoon Vanilla extract
- 1 prize Salt-
- 1 mango cut and diced
- 1/2 Cup Raspberries rinsed and dried
Soak the tapioca pearls in almond milk for at least an hour. Do not drain.
In a thick-bottomed saucepan, add the tapioca, pearl and almond milk mixture and coconut milk. Bring to a boil over medium heat and immediately bring to a boil, stirring constantly so that the pearls don’t burn.
Let the saucepan simmer for 20 minutes and keep stirring every few minutes. High heat will burn the pudding so make sure the simmering is low and slow.
At the last minute, add maple syrup, vanilla, and salt. Remove from heat and stir for another minute or two.
Tapioca pudding is traditionally served cold. Divide into small baking cases or bowls if you have them. A cooling time of 2 hours is ideal. Wait at least ten minutes for the pudding to cool in a serving bowl before eating it warm.
Put a quarter cup in small casserole dishes and top with three mango cubes and two to three raspberries.
Roasted coconut enhances the look and taste of coconut. Try different extracts like almond or orange. This recipe can also go chocolate. Just add 1/8 cup of cocoa when you soak the pearls and shave the chocolate over them.
SmartPoints (Freestyle): 10
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Are you looking for a high-protein, dairy-free soup to go with this plant-based dessert? Try this lentil and vegetable stew or the vegan jambalaya.
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