Tapioca pudding is one of those treats that I enjoyed as a kid but then kind of forgot about. So I didn’t really have a chance to miss it…until it occurred to me that this site might be in need of a vegan tapioca pudding recipe. So I got to work in the kitchen. I was so glad I did that! Tapioca pudding is delicious. It’s creamy and comforting, and of course tapioca pearls are really fun and satisfying to eat. It also turned out that classic tapioca pudding was really easy to veganize. All I had to do was make a few simple swaps, and I ended up with a delicious pudding that had everything wonderful and delicious about conventional tapioca pudding — rich and creamy texture, perfect flavor, and plump little tapioca pearls. But my version was totally free of eggs and dairy! Whip up a batch of this pudding and keep it on hand for a sweet snack, or dress it up for an elegant dessert.
Ingredients You’ll Need
Coconut milk. The recipe calls for full-fat coconut milk from a can. This replaces the heavy cream you’ll find in traditional tapioca pudding. While you could substitute with light coconut milk or even another non-dairy milk, you won’t get a pudding that’s nearly as rich and creamy. Non-dairy milk. We’re using another variety of milk in addition to coconut milk. This can be just about anything that’s unfavored and unsweetened. Soy milk, almond milk, cashew milk, and oat milk are all fine options. Small tapioca pearls. I developed and tested this recipe using regular (non-instant) tapioca pearls. If you want to try it with instant, do so at your own risk. Sugar. Use organic sugar, which is vegan. Conventional (no-organic) granulated sugar is processed with animal bone char in many parts of the world, including the United States. Salt. Vegan butter. This is available near the regular butter in most supermarkets. Look for brands like Miyoko’s, Melt, and Earth Balance. Vanilla extract.
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe! Tip: Most tapioca pearls will cook in 45 minutes to an hour, but the time can vary by brand, so refer to the package instructions and be sure to keep a close eye on your pudding as it simmers. Tip: Cover your pudding with a sheet of plastic wrap, placed directly on the pudding’s surface. This will prevent a skin from forming.
Serve your vegan tapioca pudding by itself, or dress it up. I love mine with some non-dairy whipped cream, fresh berries, and a sprinkle of cinnamon.
Leftovers & Storage
Vegan tapioca pudding will keep in an airtight container in the fridge for 4 to 5 days.
More Vegan Pudding Recipes
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