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!
Prep Time10 minutesmins
Cook Time15 minutesmins
To soak the tapioca30 minutesmins
Total Time55 minutesmins
Course: Dessert
Cuisine: Jewish
Servings: 3
Calories: 321kcal
Author: Kenden Alfond
Ingredients
½cupsmall tapioca pearls
3½cupsgood mineral water
½cupcoconut milk cream
¼cupnatural cane sugar
1teaspoonvanilla
½cupraisins
2teaspoondark rumor brandy
¼teaspoonkosher 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.