Sometimes you want something sweet that isn’t too heavy. This recipe for coconut tapioca pudding hits the spot when I’m in that mood. I’ve given this my trademark dairy free twist and added a little extra sweetness with yellow raisins. I adore the flavor of vanilla so this recipe is heavy on the vanilla, but if you’re not that partial take the extract down to 1 tsp from 2.
Coconut Tapioca Pudding
1/3 cup large pearl tapioca
1 (13.5 ounce) can full fat coconut milk, not light
1 cup vanilla soy milk
¼ cup sugar
2 tsp vanilla extract
1 cup gold raisins
¾ cup unsweetened flake coconut
Cook tapioca in a medium pot of boiling water until slightly chewy, about 5-8 minutes
Pour through a strainer and drain all water out
In another medium pot, cook over medium heat, coconut milk, soy milk, and sugar, about 6 minutes
Stir drained tapioca peals into the liquid mixture
Add in vanilla extract, stir gently
Cook another 5 minutes
Stir in gold raisins
Cool pudding, then chill in the fridge for 1 ½ hours, add more soy milk if it thickens too much in the fridge
Spoon pudding into dishes and top with flaked coconut
Coconut Tapioca Pudding
Ingredients
- 1/3 cup large pearl tapioca
- 1 13.5 ounce can full fat coconut milk, not light
- 1 cup vanilla soy milk
- ¼ cup sugar
- 2 tsp vanilla extract
- 1 cup gold raisins
- ¾ cup unsweetened flake coconut
Instructions
- Cook tapioca in a medium pot of boiling water until slightly chewy, about 5-8 minutes
- Pour through a strainer and drain all water out
- In another medium pot, cook over medium heat, coconut milk, soy milk, and sugar, about 6 minutes
- Stir drained tapioca peals into the liquid mixture
- Add in vanilla extract, stir gently
- Cook another 5 minutes
- Stir in gold raisins
- Cool pudding, then chill in the fridge for 1 ½ hours, add more soy milk if it thickens too much in the fridge
- Spoon pudding into dishes and top with flaked coconut
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