Vegan Coconut Raisin Rum Tapioca Pudding

Vegan Coconut Raisin Rum Tapioca Pudding

Today we’ve got another recipe from Kenden Alfond at Jewish Food Hero

Tapioca is a Jewish Food Hero comeback Passover food, as it is considered kosher for Passover. I asked my parents and aunts and uncle and they all agree that they enjoyed tapioca pudding in their youth. This “old-fashioned” food is perfect for Passover breakfast or dessert because it is comforting and versatile.

Tapioca is a lifelong food that can be enjoyed by everyone—from babyhood to old age. Made from cassava (yuca) root vegetable, it’s a gooey, creamy mouth food that is eaten by the spoonful. The added rum soaked raisins make the dessert fancy and may remind you of the favorite ice cream flavor: rum raisin.

Vegan Tapioca Pudding

Ingredients:

  • ½ cup of small tapioca pearls
  • 3 ½  cups of good mineral water
  • ½ cup of coconut milk cream
  • ¼ cup of natural cane sugar
  • 1 teaspoon of vanilla
  • ½ cup of raisins
  • 2 teaspoon of dark rum (or brandy)
  • ¼  teaspoon of kosher salt

Instructions:

  1. In a small bowl, combine the raisins and rum and set aside.
  2. Rinse the tapioca pearls in a strainer and place in a medium saucepan with 3 cups of water. Soak the tapioca for 30 minutes. Do not drain after soaking.
  3. Add the coconut cream, sugar, rum soaked raisins and rum (it may be all soaked into the raisins) and kosher salt. 
  4. Cook over medium heat, stirring frequently until mixture comes to a gentle boil. 
  5. Simmer uncovered over very low heat for 10 to 15 minutes, stirring frequently, until mixture is thick (it if becomes too thick add a bit more water). Stir well.
  6. Pour into a bowl and either serve immediately or place a piece of plastic wrap on top of the bowls so that the pudding does not develop a crust. Serve warm or chilled

Looking for more healthy plant-based recipes for Passover?  Check out these 17 delicious plant-based your eyes, mouth and gut will love

Recipe shared with permission from Jewish Food Hero. Cover photo from Canva.com. Recipe photo by Kenden Alfond. 

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