Coconut Mango Tapioca Pudding

Gluten-Free Vegan Coconut Mango Tapioca Pudding {Paleo, Refined Sugar-Free, Oil-Free, AIP}

{Gluten-Free, Vegan, Paleo, Refined Sugar-Free, AIP}

This week I’ve been in the mood for a good tapioca pudding. It used to be one of my favorite things to order at a great local Thai restaurant and I can honestly say I’ve missed it. For some reason I just assumed it’s a type of dessert that relies on dairy, eggs, and sugar and so I’ve been staying away. When I saw a pack of Bob’s Red Mill tapioca pearls at a local shop the other day though I just couldn’t pass up and figured will you, nill you I’ll find a way to make that vegan and refined sugar-free. To my surprise it was actually incredibly easy and tasted just like the the real deal! I can’t believe I’ve been holding out for so long. Seriously, it’s silly! I hereby present you with this super easy to make gluten-free vegan coconut mango tapioca pudding recipe {which also happens to be paleo, AIP, refined sugar-free, and even oil-free!).

{NOTE: as pointed out in the comments, just wanted to share an update that while tapioca is naturally gluten-free, Bob’s Red Mill tapioca is processed in a facility that also processes wheat, as stated on their package. Therefore, this recipe may not be suitable for people with celiac or those sensitive to potential exposure at those levels. Personally, I do fine with Bob’s Red Mill tapioca pearls — no reactions so far. But I wouldn’t want anyone sensitive to risk it in any way. Let’s Do Organics sells certified gluten-free tapioca, which you can buy online or in stores.

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Gluten-Free Vegan Coconut Mango Tapioca Pudding {Paleo, Refined Sugar-Free, Oil-Free, AIP}

Coconut Mango Tapioca Pudding


  • Author:
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 minutes
  • Yield: 3 - 4 servings

Ingredients

  • ⅓ cup small tapioca pearls
  • 1 cup non-dairy milk {I used vanilla almond milk; use coconut milk for AIP version}
  • 1 can full fat coconut milk
  • ⅓ – ½ cup liquid sweetener {depending on how sweet you like it. I used maple syrup}
  • 1 tsp pure vanilla extract
  • pinch of salt
  • Optional: ½ a mango, finely diced {fresh or thawed out if using frozen}

Instructions

  1. Soak the tapioca pearls in the 1 cup of non-dairy milk for about an hour.
  2. Transfer soaked tapioca pearls mixture {pearls and any unabsorbed liquid} into a saucepan and add coconut milk, sweetener, vanilla, and salt. Bring contents to a boil on medium heat, stirring occasionally. Reduce heat and simmer for 20 minutes continuing to stir occasionally.
  3. Remove from heat and allow the pudding to cool. Divide it between some glass bowls or jars into portions. If you like it hot, dive in after letting it cool off to an eating temperature (10 minutes). Traditionally it’s eaten cold, and that’s how I like it, so I chilled mine overnight (though I couldn’t resist having some fresh warm pudding first as well). It was AMAZING for breakfast the next morning. Prior to eating, stir in the chopped mango (or skip if you’re feeling like a traditional plain tapioca pudding only) and enjoy! It was such a treat for a gluten-free vegan breakfast!

Gluten-Free Vegan Coconut Mango Tapioca Pudding {Paleo, Refined Sugar-Free, Oil-Free, AIP}

Enjoy!

xo Audrey

~~

 This post contains affiliate links to Bob’s Red Mill and Let’s Do Organic tapioca pearls.

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