Dairy-Free Vegan Tapioca Pudding
A dairy-free and egg-free tapioca pudding, this vegan dessert can be enjoyed warm or chilled by all ages.
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Instructions
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Soak 1 cup almond milk with tapioca in a bowl for 2 hours or refrigerate overnight.
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Whisk remaining almond milk, coconut milk, sugar, and salt into the tapioca mixture.
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Transfer the mixture to a saucepan. Over medium heat, stir constantly and bring to a boil for 10-15 minutes.
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Reduce heat and simmer for 15-20 minutes, stirring often, until tapioca beads are translucent.
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Combine water and cornstarch to form a slurry.
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Stir the cornstarch slurry and vanilla into the pudding. Increase heat to medium and cook for a few more minutes, stirring constantly, until the mixture thickens.
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Remove from heat and cool for at least 10 minutes. Serve warm or chilled; if chilling, cover the pudding surface with plastic wrap to prevent a skin.