Creamy Vegan Tapioca Pudding (Coconut-Free)

Recipe

Creamy Vegan Tapioca Pudding (Coconut-Free)

5 from 2 votes

Vanilla tapioca pudding is one of those desserts that's surprisingly easy to make, uses simple pantry staples, and somehow tastes fancy enough to deserve a spot on a restaurant menu. My version is entirely vegan, made with plant-based milk and cream, with no coconut flavor in sight. It's ultra creamy, custardy, and loaded with vanilla flavor from real vanilla bean and vanilla extract.

Prep Time : 10

Cook Time : 8

Resting Time : 30

Total Time : 48

Servings 5 servings

Calories 226 kcal

Ingredients

▢ 2 cups (480 ml) unsweetened plant-based milk (Preferably soy milk)
▢ 1/3 cup (60 g) tapioca pearls
▢ 1/2 fresh vanilla bean
▢ 1 cup (240 ml) plant-based cream (Such as Flora or soy cream. Coconut cream works too)
▢ 1/2 cup (100 g) sugar
▢ 2 tsp (10 ml) vanilla extract
▢ 1/8 tsp salt

Instructions

Soak the pearls. To a medium-sized saucepan, add the plant-based milk and tapioca pearls. Split the vanilla bean in half lengthwise and scrape out the seeds using a knife. Add the seeds to the saucepan and give it a quick stir. Let the pearls soak for 25-30 minutes.
Add the remaining ingredients. Pour in the plant-based cream. Add the sugar, vanilla extract, and salt.
Cook the pudding. Bring to a boil over medium heat, then reduce to a simmer and cook uncovered for 8-10 minutes, stirring constantly. Cook until the tapioca pearls are translucent and tender. I recommend giving them a try after 6-7 minutes to ensure you don’t overcook the pearls. Important: The pudding will look very liquid, this is completely normal. Don't cook it longer. It will dramatically thicken as it cools.
Once the pearls are tender, turn off the heat and transfer the pudding to a glass bowl. Immediately press cling film against the surface to prevent a skin from forming on top. Allow the pudding to cool at room temperature for about one hour before transferring it to the fridge.
Chill. Chill the tapioca pudding in the fridge for at least 4 hours or until it is completely chilled. Serve it topped with fresh fruits, shaved chocolate, or a drizzle of caramel sauce!
You can store this pudding for up to 5 days in the fridge.

Notes

Don't skip soaking the pearls. Unsoaked tapioca pearls take longer to cook and will thicken the cream too much. A quick 30-minute soak makes the cooking process much easier and yields a better texture.

Don't overcook the tapioca pearls. Stop cooking as soon as the pearls are soft and translucent. Overcooked pearls become mushy and lose their chewy texture.

Your pudding will thicken a lot as it cools. At first, it will look very liquid. Don't panic and don't add more pearls. The starch from the tapioca continues to thicken the pudding as it chills, and the pearls absorb more of the vanilla cream. Remember, a pudding that looks perfect in the pan will be too thick once chilled. If it does over-thicken, thin it with a splash of plant-based milk before serving.

Cover with cling film. Once your pudding is done, transfer it to a bowl and press cling film against the surface to prevent a skin from forming on top.

Nutrition