Coconut Mango Tapioca Pudding
A creamy, delicious, vegan coconut tapioca recipe made without eggs, dairy, or refined sugar. Naturally gluten-free, paleo, and oil-free.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 3 - 4 servings
- Category: Pudding
- Cuisine: Dessert
Ingredients
- ⅓ cup small tapioca pearls
- 1 cup non-dairy milk {I used vanilla almond milk; use coconut milk for a nut-free version}
- 1 can full fat coconut milk (403 ml / 13.66 oz)
- ⅓ - ½ cup maple syrup (depending on how sweet you like it)
- 1 tsp pure vanilla extract
- pinch of salt
- Optional: ½ a mango, chopped
Instructions
- Soak the tapioca pearls in the 1 cup of non-dairy milk for about an hour.
- 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.
- 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 chill mine overnight (it makes a lovely breakfast treat by the way!). Prior to eating, stir in the chopped mango (or skip if you're feeling like a traditional plain tapioca pudding only) and enjoy!