Vegan Tapioca Pudding
Light and simple 3-ingredient vegan tapioca pudding recipe that is perfect with fresh fruits or fruit puree.
Servings 6 bowls
Cooking tapioca pearls
Add the soaked tapioca pearls with the soaking water and the milk to a saucepan and bring to boil.
Reduce the heat to medium-low and stir occasionally until you reach a pudding-like consistency. It takes usually 15-20 minutes. Pay attention to stir more frequently towards the end when the tapioca begins to thicken and the pearls turn translucent to avoid burning.
When ready, take it off the heat stir in the sweetener and the vanilla extract. You can devour it while it is sill warm. If you prefer it to be cold, just chill it in the fridge for an hour.
FAQs and Substitutions
Can I use coconut milk?
Yes, you can. If you use full-fat canned coconut milk, the tapioca pudding will be creamier but heavier as well due to the high fat-content.
Can I use different sweetener to make it low-carb?
Sure you can, although I only tested this recipe with cane sugar and coconut sugar (the same amount is needed). Therefore, I am not familiar with the measurements for other sweeteners like stevia or erythritol. If you do, please let us know in the comments.
Can I use large pearl tapioca?
We haven't tested this recipe with large pearls. For sure, you will need a longer soaking and cooking time. If you do, please let us know in the comments.
How long tapioca pudding lasts?
Keep in the fridge and eat within 3 -4 days.
Serving: 1bowl | Calories: 117kcal | Carbohydrates: 27.8g | Protein: 0.2g | Fat: 0.4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Sodium: 29mg | Potassium: 27.3mg | Sugar: 12.5g | Vitamin A: 200IU | Calcium: 80mg | Iron: 0.2mg