Vegan Tapioca Pudding

2 small glass bowls with white pudding with pearls topped with strawberry sauce and fresh strawberry slices. A hand is holding a spoon with a mouthful of the pudding.

Indulge in a creamy vegan tapioca pudding, complemented by a homemade strawberry puree. With just four basic ingredients, it is both easy to make and impossible to resist.

Course Dessert

Cuisine Dairy-free, Gluten-free, International

Keyword dairy-free tapioca pudding, easy tapioca pudding, vegan tapioca pudding

Cook Time 15

Soaking time 15

Total Time 30

Servings bowls

Calories 172kcal

Author Emese Maczko

Equipment

Ingredients

½ cup Small pearl tapioca
1 + ½ cup Water
1 cup Dairy-free milk (homemade cashew milk)
½ cup Full-fat coconut cream (canned)
⅓ cup Cane sugar
½ tsp Vanilla extract

Topping

1 Homemade strawberry puree

US Customary - Metric

Instructions

Add tapioca pearls and water to a bowl and let them sit at room temperature for 15 minutes. The pearls will absorb the water, so if you leave it for too long, the pearls may disappear.
Take a saucepan, and add the soaked tapioca pearls without the soaking water. Add milk and cream and bring to a boil.
Reduce the heat to medium-low and occasionally stir until you have a pudding-like consistency. It usually takes 15-20 minutes. Pay attention to stirring more frequently towards the end when the tapioca thickens, and the pearls turn translucent to avoid burning.
When ready, take it off the heat and stir in the sweetener and the vanilla extract. You can devour it while it is still warm. If you prefer cold, chill it in the fridge for an hour.
Serve it with fresh fruit, fruit puree, chopped nuts, whipped cream, etc.

Video

Notes

Serve it as a panna cotta? - Reduce the amount of milk by ½ cup and only stop cooking it when it gets really thick. You will need a silicone muffin mold like this one. Pour the pudding while hot into the mold and chill it in the fridge for at least an hour.

Nutrition