What is it about tapioca that gives such comforting, at-home-with-grandma vibes? There’s definitely something about its creamy, bubbly texture that appeals to our inner child. This vegan tapioca pudding recipe is the perfect plant-based version of the class favorite and will have you feeling cozy in no time.
Savoring spoonfuls of sweet pudding sounds like the perfect way to spend a self-care day. Grab your best bowl, find your favorite book (or movie), and give your belly the best dessert its had in months! Add a few pieces of fresh fruit on top and you may find that most of your cares just melt away.Print
Tapioca pudding is surprisingly easy to make. Mix 6 simple ingredients together in a pot, whisk as they simmer for a half hour, and voila! You’ve got creamy, sweet, chewy, delicious vegan tapioca pudding. Dish it up in fancy ramekins topped with fresh berries or fruit compote and serve it up to friends—or just sneak spoonfuls straight out of the fridge any time you need a sweet treat. It’s delicious either way!
- 1½ cups of plant-based milk (any variety)
- ½ cups of tapioca pearls
- 1 can (13.5 oz) of full fat coconut milk
- ¼ cup of granulated sugar
- ½ teaspoon of vanilla extract
- ⅛ teaspoon of salt
In a medium saucepan, add the plant-based milk, tapioca pearls, coconut milk, sugar, and vanilla extract and whisk until well combined.
Turn heat to medium-high and bring to a boil, whisking regularly to prevent sticking.
Once boiling, reduce heat to the lowest setting and allow to simmer for 30 minutes, stirring occasionally.
Remove from heat, transfer to a glass container, and allow to cool. Refrigerate for at least two hours before serving.
Tapioca pudding is traditionally served cold, but it’s actually delicious straight off the stove! Feel free to spoon yourself a ramekin of vegan pudding before you refrigerate the rest.
Keywords: dairy-free, dessert, sweet, tapioca, treat, vegan, vegetarian,
Equipment You’ll Need
What the Heck Is Tapioca?
For those of you who have never heard of (or tried) this interesting ingredient in all of your life, let me give you the 411.
- Tapioca is made of dried starch from the cassava root (mmm…the chips are soo good!).
- It is a pure starch with little nutritional value, but also has no fat.
- Whatever form it comes in (pearls, powder, or flakes), it is gluten-free and grain-free.
- The best uses of tapioca include: breads, puddings, desserts, and as a thickener or binding agent.
How to Serve Up Your Vegan Tapioca Pudding Recipe
Tapioca pudding has such a simple, neutral flavor that it’s easy to add all sorts of toppings and it will taste terrific. Be bold, be brave, and be daring in how you partake your pudding!
- Bring on the Berries – Berries are the perfect tangy topping for your tapioca. Blueberries, blackberries, raspberries, or even cherries are a good choice. You might consider our Strawberry Rhubarb Compote, too.
- Sprinkle With Some Cinnamon – Cinnamon sugar is a sensible option that adds extra sweetness and little bit of spice. Just mix ¼ cup of granulated sugar with 1 tablespoon of cinnamon (Vietnamese is lovely!) and you’ll have the most delightful dusting for your dessert.
- Coconut Cream Is Always a Dream – You may have noticed that I add coconut whipped cream to almost every dessert. The simple reason is that I love it and I think its creamy, thick texture is just the thing to make any sweet course complete.
- A Tango With Mr. Mango – Mango makes a wonderful match with this particular pudding! After the tapioca has cooled a little, feel free to include any amount of chopped fresh (or defrosted frozen) mango. If you’re eating the pudding warm, I would add warm mango and cool mango for a cold pudding. For extra zest, squeeze a tiny bit of lime juice on top.
- Always Choose Chocolate – If you’re a chocolate lover, you’re in luck! There’s no simpler way to make this pudding more pleasant than by adding dairy-free chocolate chips or chunks. For this recipe, stir in one cup of chips or chunks just before the pudding is done cooking. Make sure that you mix well.
If stored in a covered container in the fridge, this vegan tapioca pudding recipe should stay fresh for a couple of days. If you’d like the pudding to last a little longer, I would suggest spooning out several portions into separate containers (like ramekins) instead of keeping the pudding in a single serving. Make sure to cover with a small plate, plastic wrap, or cloth.
Tapioca is also one of the few puddings that you can freeze. The freezing process won’t affect the texture or flavor very much at all. Place in a covered freezer safe dish, silicone bag, or freezer bag. Seal tightly. It will last up to three months if stored correctly. Thaw in the refrigerator.
More Delicious Dessert Recipes:
- Silken Chocolate Pudding
- Vegan Rum Raisin Tapioca Pudding
- No Bake Chocolate Pie with Graham Cracker Crust
This Vegan Tapioca Pudding recipe was developed by Michelle Cehn. Vegan food photography by J.J Steele, and the article was written by Gina House and edited by Amanda Meth. Content copyright World of Vegan, all rights reserved. This recipe includes affiliate links when available and shopping through these links supports World of Vegan.