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

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!).

Gluten-Free Vegan Coconut Mango Tapioca Pudding {Paleo, Refined Sugar-Free, Oil-Free}
 
Prep time
Cook/Chill Time
Ready In
 
Author:
Makes: 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 gluten-free vegan coconut mango tapioca pudding recipe was shared with Fat Tuesday, Gluten-Free Wednesday, Real Food Wednesday, Let’s Get Real Friday Party, Natural Family Friday, #glutenfreefridays, Paleo AIP Recipe Roundtable, and Allergy-Free Wednesdays.

** A big thanks to Vanessa @ Natural Family Today for featuring this recipe!

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Comments

    • Audrey says

      Thanks Heather! Hope you like it. It’s so fun to personalize tapioca puddings. I’m going to share some new and tasty favorite tapioca pudding flavors soon.

  1. sweetninabean says

    I tripled the recipe and it turned out great. I also used date paste in place of the maple syrup.
    thanks for great recipe

    • Audrey says

      So glad it you liked it! I actually wanted to try making it with some date paste as well so I’m glad to hear it turned out well.

  2. Pam says

    Thank you for providing this recipe! I too LOVE tapioca pudding and had been missing it. I always double this recipe when I make it, and cut back on the syrup a bit, but it is excellent! We enjoy it so much!

    • Audrey says

      I’m sooo happy to hear that, Pam! So glad you liked it :)

  3. Carissa says

    Can you tell me where you got the glass jars? and the size as well? thanks.

    • Audrey says

      Hi Carissa,

      I got these at a local department store, but they are quite common (especially in the fall/winter time — they’re everywhere). These are 125ml/4oz Bernardine Mason jars. They sell them on Amazon too. They are pretty small — hold half a cup each, and I like that they have a wide mouth, so they’re easier to fill, use, and clean.

      There’s an even prettier variety in my opinion, if you’re interested, but they are slightly more expensive — they have a quilted pattern on the glass and are made by a company called Ball. Here they are on Amazon, but again, you can find them in most department stores and supermarkets as they are quite common.

  4. Dani Santacristina says

    I made this today (I’m on the aip diet.) i used maple syrup and it turned out a bit too rubbery in texture. I accidentally soaked the tapioca pearls in water instead of coconut milk. Or maybe i should have cut back on the cooking time? I’d love to get that gelatin-like texture that regular tapioca pudding has. Perhaps i can add gelatin??

    • Audrey says

      Hi Dani. Glad you got to try it out. Soaking it in the coconut milk would give it a much richer flavor as opposed to regular water, so perhaps that affected the recipe a bit in terms of taste, but I don’t think it would alter the texture too much. I found that it wasn’t different to regular tapioca recipes I’ve had in terms of gelliness. But if you want it more gelatin-like, then adding a bit of gelatin should work. I don’t use gelatin myself, so my go to gelling ingredient is agar agar {which is permitted on AIP}. I would add 2 tsp agar agar to the recipe at the end of the cooking time and then let it chill and set and I’m fairly certain that (or adding regular gelatin) would do it. I’d love to hear how it goes — let me know if you give either the gelatin or agar agar a try!

      • Audrey says

        I also forgot to add that typically tapioca pudding recipes don’t use gelatin, but 1 or two lightly beaten egg yolks are added instead for thickness and texture. If you’re ok with eggs, you can give that a go too — it would still be AIP friendly that way.

        • Dani Santacristina says

          Okay, i made this again last night. I soaked the pearls I’m coconut milk beverage this time and i used coconut sugar asynsaeetener. Result? The pearls weren’t sticking to the bottom of the pan and the textures is fantastic. Thanks again for the recipe!

          • Dani Santacristina says

            *coconut sugar

          • Audrey says

            That’s really wonderful to hear! So glad it worked out and coconut sugar sounds like a great idea. Thanks for sharing how it turned out.

  5. Susie says

    When you transfer the tapioca to the saucepan after soaking, do you include the soaking liquid?

    • Audrey says

      Hi Susie — yes you do. Transfer everything into the saucepan and add the additional ingredients. I’ll actually adjust the wording in the recipe so it’s clearer :)

  6. Olivia says

    Loved that recipe!! I also used Vanilla Almond Milk and it turned out great! I didn’t have mangoes so instead I put frozen strawberries, this recipe is a keeper! Cheers

    • Audrey says

      So glad you liked it, Olivia. Thank you for sharing what you’ve done — strawberries and vanilla almond milk sound equally good to me :)

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