Creamy vegan tapioca pudding makes for a unique and delicious recipe. This naturally sweetened dessert is on the healthy end of the dessert spectrum.
This post is sponsored by Bobs Red Mill.
Here’s what I’m thinking:
Breakfast pudding. Can you dig? I’ve got no qualms. In fact, I welcome the breakfast pudding with open arms. Fresh fruit and nuts (or granola) atop tapioca num nums? May we all live by the, “life’s short, eat dessert first,” mantra.
Move over, smoothie bowls, there’s a new breakfast in town, and it’s going to take coffee shops, family diners, breakfast nooks, and hippie cafes by storm. Be the first person in your life to re-discover tapioca and let it spread like FIRE!
Let’s talk texture!
What a strange, strange substance.
Besides the obvious – goo balls of bliss – what the heck is tapioca? According to my sister when we were kids, frog eggs. False, Laura. Real false. While I fully believed for years on end that my sister enjoyed eating undeveloped amphibian offspring, as it turns out tapioca is not, in fact, frog eggs.
Tapioca comes from cassava (a.k.a. yuca) root and are starchy little pearls of goo bliss that when cooked in milk become thick, gelatinous, and creamy.
It didn’t dawn on me to make tapioca at home until I came across Bob’s Red Mill’s Small Pearl Tapioca, at which point I had instantaneous visions of all of the ways in which I’d be enjoying various flavors of tapioca pudding.
Preparing the pudding is super simple and takes very little time. The tapioca pudding recipe comes together quickly and seamlessly on the stove top, much like the way you would prepare oatmeal or rice.
Now that I’m aware of how uncomplicated it is to make tapioca, I’ve been making it in large batches and eating it for breakfast and dessert. And snack. And just because. #DessertFirst. Moving right along.
While you traditionally add tempered egg yolks to tapioca pudding, I found cooking the tapioca pearls in full-fat coconut milk made it plenty thick and rich, eliminating the need for the extra step. This recipe requires so few ingredients and yet is full of decadent flavor – you’d never know it was dairy-free, refined sugar-free, and vegan.
- I wouldn’t recommend using any other milk besides coconut or cows. Almond milk will separate, and most non-dairy milks will not yield the same creamy texture.
- Sweeten with honey for a non-vegan version, or even go the brown sugar route.
- You can cook up some fresh fruit for a super flavorful fruit-infused dessert, or add cocoa powder if chocolate is your jam. Serve with some chopped nuts and fresh fruit to keep it simple and healthy.
Get your goo ball on!
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Coconut Tapioca Pudding (vegan)
Creamy dairy-free tapioca pudding recipe that only requires basic ingredients!
Coconut Tapioca Pudding
- 1/3 cup Bob’s Red Mill Small Pearl Tapioca
- ¾ cup water
- 1 14-ounce can full-fat coconut milk
- 1/3 cup pure maple syrup
- pinch sea salt
- 1 teaspoon pure vanilla extract
- Sliced almonds
- Sliced banana
- fresh blueberries
- kiwi, peeled and chopped
- Full-fat coconut milk
- Add small pearl tapioca and water to a saucepan and soak for 30 minutes. Do not drain after soaking.
- Add the coconut milk and sea salt and cook over medium heat, stirring occasionally, until mixture comes to a gentle boil. Simmer uncovered over very low heat for 10 to 15 minutes, stirring occasionally, until mixture is thick.
- Remove from heat and cool for 15 minutes before stirring in pure maple syrup and vanilla extract. Either serve warm, or transfer to a sealable container and refrigerate until chilled.
- Serve with fresh chopped fruit, nuts, coconut milk, and/or granola
Nutrition InformationYield 4 Serving Size 1 of 4
Amount Per Serving Calories 322Total Fat 18gUnsaturated Fat 0gCarbohydrates 34gSugar 18gProtein 2g
Wednesday 11th of August 2021
Best vegan tapioca pudding ive tried yet!! easy and fast
Thursday 12th of August 2021
I'm so thrilled you like it! xoxo
Tuesday 24th of March 2020
I've tried a couple of paleo tapioca pudding recipes, and this one is by far the best. It tastes just like my grandmother's version (with cow's milk) that I enjoyed as a child. Yum!!
Friday 20th of September 2019
Wow! I made this tonight and it's incredible. Turned out beautifully. I doubled the recipe, and was intially a little worried because I only had one can of full-fat coconut milk, and one can of light coconut milk. But, turned out lovely!
Friday 20th of September 2019
I'm so thrilled you like it! Thanks for letting me know, Kim. I'm happy it turned out well with the lite coconut milk! xoxo
Tuesday 14th of May 2019
This is awesome! Tastes so good!! Thanks for the awesome vegan/gluten-free recipe ! ?
Friday 17th of May 2019
So happy you like it, Maria!! xo
Sunday 10th of February 2019
I’m assuming I can use coconut cream if I add water to thin out its consistency.
Thanks for the recipe!
Wednesday 13th of February 2019
Hi Cassandra! Absolutely! Coconut cream will be so lovely in this recipe! Just be sure you end up using the same amount of liquid the recipe calls for, and you should be good to go!