The BEST Vegan Tapioca Pudding
Vegan 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!
Servings: 8
Calories: 161kcal
Ingredients
- 1½ cups plant-based milk any variety
- ½ cup small pearl tapioca
- 1 (13.5-ounce) can full-fat coconut milk
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
Instructions
- In a medium saucepan, add the plant-based milk, tapioca pearls, coconut milk, sugar, and vanilla extract, and salt 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.
Video
Notes
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.
If stored in a covered container in the fridge, this vegan tapioca pudding will stay fresh for a few days. For longer, spoon portions into separate containers and cover them. Tapioca pudding can also be frozen without affecting its texture or flavor. Store in a covered freezer-safe dish or bag, and it will last up to three months. Thaw in the refrigerator.
Nutrition
Calories: 161kcal | Carbohydrates: 17g | Protein: 1g | Fat: 11g | Saturated Fat: 9g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 104mg | Potassium: 106mg | Fiber: 0.1g | Sugar: 6g | Vitamin C: 0.5mg | Calcium: 65mg | Iron: 2mg