Coconut Tapioca Pudding
Since going dairy-free four years ago, I have been on a quest for pudding type desserts, but have had a hard time finding things that taste good and are dairy-free. Tapioca however is one of those items that can be made dairy-free without a problem, so I like to make it as a change from baked apples with crumble topping for dessert. This recipe for coconut tapioca pudding is tasty and delicious.
This easy to make dessert is fun to eat and can be dished out into small mason jars to have on hand to eat throughout the week. I have been known to use this as a breakfast food.
Coconut Tapioca Pudding
1/3 cup small pearl tapioca
1 can full fat coconut milk (about 13 ½ ounces)
1 cup plain unsweetened soy milk
¼ cup sugar
1 ½ tsp. vanilla extract
¾ cup unsweetened large flake coconut – toasted
½ cup chopped fresh fruit
- Heat 1 ½ qts. Water to boiling in a medium sauce pot
- Cook tapioca until slightly chewy, approximately 5-8 minutes
- Pour into fine strainer and drain out all water
- In another medium sauce pot over medium heat, warm coconut milk, soy milk, sugar and vanilla extract about 8 minutes
- Stir drained tapioca into coconut mixture
- Cook, stirring regularly until tapioca pearls are clear, about 6 minutes
- Let pudding cool, stirring occasionally, for about 1 ¼ hours
- Once cool, spoon into bowls/jars and place in fridge until ready to eat
- Top with toasted coconut and fresh fruit before serving
Coconut Tapioca Pudding
Ingredients
- 1/3 cup small pearl tapioca
- 1 can full fat coconut milk about 13 ½ ounces
- 1 cup plain unsweetened soy milk
- ¼ cup sugar
- 1 ½ tsp. vanilla extract
- ¾ cup unsweetened large flake coconut – toasted
- ½ cup chopped fresh fruit
Instructions
- Heat 1 ½ qts. Water to boiling in a medium sauce pot
- Cook tapioca until slightly chewy, approximately 5-8 minutes
- Pour into fine strainer and drain out all water
- In another medium sauce pot over medium heat, warm coconut milk, soy milk, sugar and vanilla extract about 8 minutes
- Stir drained tapioca into coconut mixture
- Cook, stirring regularly until tapioca pearls are clear, about 6 minutes
- Let pudding cool, stirring occasionally, for about 1 ¼ hours
- Once cool, spoon into bowls/jars and place in fridge until ready to eat
- Top with toasted coconut and fresh fruit before serving
