Coconut Milk Tapioca Pudding
Creamy comfort childhood favorite made vegan
Servings: 6 People
Calories: 181kcal
Ingredients
- 1/3 cup small tapioca pearls
- 1 cup almond milk
- 13 ounces coconut milk lite, unsweetened canned
- 1/4 cup maple syrup
- 1 teaspoons vanilla extract
- 1 pinch salt
- 1 mango cut and cubed
- 1/2 cup raspberries rinsed and dried
Instructions
- Soak tapioca pearls in almond milk for at least an hour. Do not drain.
- In a heavy bottomed saucepan add tapioca pearl-almond milk mixture and coconut milk. Bring to a rolling boil under medium heat and then immediately turn down to simmer, stirring constantly so the pearls don’t burn.
- For twenty minutes, leave the pot on simmer and continue to stir every few minutes. High heat will burn the pudding, so make sure that simmer is low and slow.
- At the last minute, add maple syrup, vanilla, and salt. Remove from heat and stir for one or two minutes more.
- Tapioca pudding is traditionally served cold. Divide into small ramekins or dishes if you have them. 2 hours chill time is optimum. Wait at least ten minutes for pudding to cool off in a serving bowl before eating it warm.
- Scoop one quarter cup in small ramekins and top with three mango cubes and two to three raspberries.
Notes
Toasted coconut amps up the appearance and coconut flavor. Try different extracts like almond or orange. This recipe can go chocolate too. Just add 1/8 cup of cocoa when soaking the pearls and shave chocolate on top.