Coconut Mango Tapioca Pudding

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

Coconut mango tapioca pudding used to be one of my favorite things to order at a great local Thai restaurant ages ago. After going dairy-free, eggless, and refined sugar-free, for some reason I assumed that also meant tapioca pudding-free as well, and stayed away from it for several years. Then one day I came across a pack of tapioca pearls at the grocery store and I just couldn’t pass up and figured it was time to work out a vegan and refined sugar-free alternative.

Veganizing and taking out the sugar from this little treat was actually incredibly easy and the end result tastes just like the the real deal. I couldn’t believe I’ve been holding out for so long and so unnecessarily. Seriously, I felt silly. Making a tapioca recipe with coconut milk is a breeze!

The resulting recipe you see here has since become one of the most popular vegan tapioca pudding recipes on the web — the effect of something whipped up in a small kitchen and shared with others, and how far and wide that can reach still blows my mind sometimes by the way! :)

And because so many people have been enjoying this recipe, the recipe just got updated with a lovely video by Janel (below) — mainly so you can see just how super simple the recipe is.

{NOTE: as pointed out in the comments, just wanted to share 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 brand of tapioca pearls 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 for me. 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 as an alternative.

P.S. if you enjoy this mango tapioca pudding recipe, you might also like this chocolate hazelnut tapicoa pudding as well.

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

Coconut Mango Tapioca Pudding


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

Description

A creamy, delicious, vegan coconut tapioca recipe made without eggs, dairy, or refined sugar. Naturally gluten-free, paleo, and oil-free.


Ingredients


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 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!

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

Enjoy!

xo Audrey

~~

 This post contains affiliate links to full fat coconut milk, maple syrup, pure vanilla extract, salt, Bob’s Red Mill and Let’s Do Organic tapioca pearls.

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