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,