Vegan Coconut Raisin Rum Tapioca Pudding

Ever wanted to make your own vegan tapioca pudding? This delicious recipe for Coconut Raisin Rum Tapioca Pudding from Kenden Alfond at Jewish Food Hero isn’t just any old dish! There’s raisins and rum and plenty of cause for celebration during one of the biggest Jewish holidays of the year.

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 (yucca) 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.

The Terrific Texture of Tapioca

Tapioca pudding is a classic comfort dessert. The sweetness of the pudding paired with the chewy texture of tapioca is a winning combination. While tapioca may seem like it’s a close relative to gelatin, it’s simply a starchy substance derived from the cassava plant! Tapioca is a common ingredient in vegan cooking and baking as it’s a natural thickening agent that doesn’t affect the flavor of a dish. If you’ve ever had boba tea, then you know first-hand how fun tapioca can be to eat! 

Passover Party Pudding

This pudding makes the perfect food to serve at a Passover party. Whether you’re gathering in-person or doing a virtual Sedar, this vegan tapioca pudding makes a great recipe to share with your loved ones. You could even make some boba tea with the leftover tapioca balls!

More Plant-Based Passover and Pudding Recipes

• Matzah Tater Tots
• Vegan Passover Matzah Pizza
• Vegan Chopped Liver
• Tofu Chocolate Pudding
• Vanilla Chia Seed Pudding

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Coconut Rum Raisin Vegan Tapioca Pudding

Author: Kenden Alfond

5 from 6 votes

This coconut rum raisin vegan tapioca pudding makes a delicious and exciting treat anytime, but is extra special on Passover! The texture from the tapioca paired with raisins is truly what makes this pudding stand out from the crowd. Enjoy!

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Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

To soak the tapioca 30 minutes minutes

Total Time 55 minutes minutes

Servings 3

Ingredients

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

Instructions

• In a small bowl, combine the raisins and rum and set aside.
• 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.
• Add the coconut cream, sugar, rum soaked raisins and rum (it may be all soaked into the raisins) and kosher salt. 
• Cook over medium heat, stirring frequently until mixture comes to a gentle boil. 
• 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.
• 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.

Nutrition

Calories: 321kcal | Carbohydrates: 60g | Protein: 2g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Sodium: 210mg | Potassium: 315mg | Fiber: 3g | Sugar: 19g | Vitamin C: 2mg | Calcium: 57mg | Iron: 2mg

Course — Dessert

Cuisine — Jewish

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Recipe and article written by Kenden Alfond. Cover photo from Canva.com. Recipe photo by Kenden Alfond. Article edited by Amanda Meth.