Traditional Tapioca Pudding is prepared with milk and eggs and sometimes cream, but this vegan variation uses corn starch as a thickening agent and coconut milk and almond milk in place of dairy-based milk or cream. Small pearl tapioca is usually found in the same section of the grocery store as other dry pudding mixes. It is not the same as "Minute" tapioca which is pre-cooked tapioca combined with soy lecithin that is, in my opinion, just not as tasty.
The key to delicious tapioca pudding is all in the effort; there is a lot of stirring involved, but it is well worth it!
Serves 4 to 6
Prep Time: 40†minutes
Cook Time: 40†minutes
Total Time: 1†hour, 20†minutes
- 2 cups dairy-free almond milk, divided
- 1/3 cup small pearl tapioca (not "Minute" tapioca)
- 1 cup coconut milk
- 1/ 3 cup unrefined cane sugar or white granulated sugar
- 1/4 t. salt
- 2 T. corn starch mixed with 2 T. cold water
- 1/2 t. vanilla extract
1.In a medium-sized saucepan, combine 1 cup of the dairy-free almond milk and the tapioca, and let the mixture soak for 2 hours to overnight.
2. Whisk in the remaining almond milk, coconut milk, sugar, and salt, and, stirring constantly, bring the mixture to a boil over medium heat. After you've brought the mixture to a full boil (after about 12-15 minutes of stirring), turn down the heat and, continuing to stir often, let the mixture simmer for another 15 to 20 minutes.
3. Once the tapioca beads are translucent, add the corn starch mixture, stirring constantly until combined. Turn up the heat to medium, add the vanilla and cook for just a few minutes more, stirring constantly until the mixture thickens. Remove from heat and let the pudding cool for at least 10 minutes before serving. Serve warm or cold. If serving cold, place a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming.