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Homemade Creamy Dairy-Free Tapioca Pudding photo

Creamy Dairy-Free Tapioca Pudding

This Creamy Dairy-Free Tapioca Pudding is a delightful dessert that's easy to make and perfect for any occasion!
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Vegan
Ingredients Equipment Method Notes

Ingredients
  

  • 1/3 cup small pearl tapioca
  • 3/4 cup unsweetened almond milk
  • 1 can (15-ounce) lite coconut milk
  • 2-3 tablespoons honey or pure maple syrup *
  • 1/8 teaspoon fine-grain sea salt
  • 1 teaspoon vanilla bean paste or pure vanilla extract *
  • Diced strawberries, pomegranate arils, and extra drizzle of honey for serving (optional) or whatever fruit you like, really!

Equipment

  • Medium Saucepan
  • Whisk
  • Measuring cups and spoons
  • Serving bowls
  • Spatula

Method
 

  1. Start by soaking the small pearl tapioca in water for about 30 minutes to soften the pearls.
  2. In a medium saucepan, combine the soaked tapioca, almond milk, coconut milk, honey or maple syrup, sea salt, and vanilla. Stir well to combine.
  3. Place the saucepan over medium heat, stirring frequently to prevent sticking. Once it begins to simmer, reduce the heat to low.
  4. Continue to simmer on low heat for about 15-20 minutes, stirring occasionally until the tapioca pearls become translucent and tender.
  5. Remove from heat and let cool slightly. Serve warm or chilled, topped with fresh fruits and an extra drizzle of honey or maple syrup if desired.

Notes

  • This pudding can be stored in the refrigerator for up to five days in an airtight container.
  • For a richer pudding, use full-fat coconut milk instead of lite.
  • Stir in a splash of almond milk if the pudding thickens too much in the fridge.