Beautiful white chocolate and raspberry flavors combine in this gluten-free, vegan tapioca pudding. Sweet, satsifying and delicious served hot or chilled.
- ⅓ cup small tapioca pearls
- 1 ⅔ cup almond milk, divided (or another non-dairy milk; use coconut milk for AIP)
- ⅓ – ½ cup liquid sweetener (depending on how sweet you like it. I used maple syrup)
- 2 tbsp cocoa butter (white butter from cocoa bean)
- 1 tsp pure vanilla extract
- pinch of salt
- 1 cup raspberries (I used frozen, but fresh would work well too)
- Optional: extra fresh raspberries for garnish
- Soak the tapioca pearls in the 1 cup of non-dairy milk for about an hour.
- Transfer soaked tapioca pearls into a saucepan and add remaining non-dairy milk, sweetener, vanilla, and salt. Bring contents to a boil on medium heat, stirring occasionally. Add in raspberries and stir to mix them in. 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 chilled mine overnight (though I could’t resist having some fresh warm pudding first as well).