My Vegan Tapioca pudding is a delicious recipe the whole family will enjoy! It’s rich, creamy, and allergen-friendly. You’ll never guess it doesn’t contain sugar or dairy! Whether you prefer your dessert hot or cold, this dish is sure to please.
You should note that because you’re making this pudding from scratch, it does require a little bit of prep work. It’s worth it, though!
Table of Contents
- All About Tapioca Pearls
- Healthy Pudding Ingredients 101
- Make Vegan Tapioca Pudding
All About Tapioca Pearls
The star of this delicious and healthy vegan tapioca pudding is tapioca pearls. Many people know of this ingredient, but few know any details.
Cassava or yucca is a nutty flavored, starchy root of the spurge family (Euphorbiaceae). It originates from South America, and you may be surprised to know this is where tapioca pearls come from.
Many countries use cassava starch instead of gelatin to give desserts that classic jello texture. Boiling water is poured over the cassava starch and shaped into round pieces. The pearls then get shipped to be added to tapioca puddings or milk tea.
This sweet, crunchy underground tuber has been a popular edible root for centuries in many parts of Africa, Asia, and South America; it is an indispensable part of the carbohydrate diet of millions of inhabitants living in these regions.
Tapioca pearls are naturally gluten-free and are full of calcium and iron. (1) Both of these nutrients support bone health and energy levels.Many people enjoy tapioca pearls in pies, beverages, and of course, a traditional tapioca pudding. If you like tapioca pearls, don’t forget to try cassava. You can enjoy it in stir-fries, create healthy chips, or eat it in mashed potato form.
Healthy Pudding Ingredients 101
Healthy living is all about simple swaps, and this pudding is a perfect example. Over the years, I’ve learned that you can make almost any unhealthy treat nutritious with the right components.
You only need 6 ingredients to make this recipe. I’m sure you already have at least one of them! Here’s what you need to add to your shopping cart.
Purified or Distilled Water: Tap water can contain many toxins linked to diabetes, congenital birth disabilities, etc. We recommend using filtered or distilled water whenever possible. This doesn’t mean you have to load up on plastic bottles, though! Many great in-home filtration systems hook right up to the tap.
Organic Tapioca Pearls: This ingredient can be ordered online or found in many Asian grocery stores. The great thing about tapioca is that you can buy it in different styles. When purchasing tapioca pearls, be sure to grab an organic variety!Some prefer larger tapioca pearls, while others love smaller variations. Smaller pearls are a little more convenient as they tend to cook faster.
My favorite kind of tapioca comes from a brand called “Let’s Do Organic.”
Liquid Stevia: Every tapioca needs a sweetener! I love using liquid stevia in my puddings as it blends beautifully. I find vanilla or coconut-flavored stevia gives this dessert an excellent flavor profile, but you can use chocolate or even lemon-flavored sweetener.
Stevia is a natural sweetener that’s cost-effective because it’s highly concentrated. You don’t have to use a lot to get great results! One to two droppersful will sweeten an entire pan of pudding.
Pure Vanilla Extract: Pure vanilla may be a little pricier than imitation, but this is one area where you get what you pay for! Pure vanilla is simply vanilla bean and alcohol used to extract the flavoring. Imitation vanilla contains caramel coloring and a lot of other fillers.Once you use the real deal, you’ll never go back!
The most cost-effective way to enjoy pure vanilla is by making your own.
Sea Salt: Traditional table salt undergoes a rigorous harvesting process that leaves it stripped of most nutrients. Your body needs a certain amount of sodium to thrive, but it needs the right kind.
We recommend using Colima sea salt because it’s hand-harvested, which leaves the good stuff intact! Plus, it tastes incredible and adds gourmet flair to any recipe. You can also use pink Himalayan salt.
Unsweetened Almond or Coconut Milk: To keep this recipe dairy-free, we use almond or coconut milk. These options make tapioca pudding just as creamy, without the detrimental effects of dairy.
When purchasing almond milk, be sure to grab unsweetened varieties. You wouldn’t believe the hidden sugars in these products!
You can also make your own by following our easy tutorial.
Make Vegan Tapioca Pudding
This pudding cooks beautifully in the oven; no need to babysit a stovetop burner! Leftovers store well in the refrigerator and taste just as good chilled.
Vegan Tapioca Pudding: Dairy and Sugar-Free!
Author: Mama Z
Ingredients
- 2 cups purified or distilled water
- 3 tablespoons organic tapioca pearls
- 2 droppersful vanilla-flavored liquid stevia
- 1 teaspoon organic pure vanilla extract
- ⅛ teaspoon freshly ground pink Himalayan salt or sea salt
- ⅔ cup unsweetened organic almond or coconut milk beverage.
- Organic ground Ceylon cinnamon or pumpkin pie spice powder
Supplies:
- Saucepan
- Whisk or fork
- Glass casserole pan
Instructions
- Preheat the oven to 350°F. In a saucepan over medium-high heat, bring the water to a boil.
- Using a whisk or fork, slowly add the tapioca pearls (this prevents them from sticking together)
- Let the tapioca cook for about 17 minutes, occasionally stirring, until they have lost their opaque appearance. The mixture should be slightly thickened and the liquid cloudy.
- In a separate bowl, whisk together the liquid stevia, vanilla, salt, and almond milk. Set aside.
- When the tapioca has finished cooking, whisk in the milk mixture, stir, and cook for 10 more minutes.
- Place contents in a greased glass casserole pan and bake for one and a half hours, stirring every 15-20 minutes.
- Top with organic cinnamon or pumpkin pie spice powder.
- Let cool, serve, and enjoy!
Step One: Boil the Tapioca
Preheat the oven to 350°F and lightly grease a casserole pan. In a saucepan over medium-high heat, bring the water to a boil. Using a whisk or fork, slowly add the tapioca pearls. This extra step prevents them from sticking together and ensures they distribute evenly.
Let the tapioca cook for about 17 minutes, occasionally stirring, until the pearls have lost their opaque appearance. The mixture should be slightly thickened and the liquid cloudy.
Step Two: Make the Pudding Base
In a separate bowl, whisk together the liquid stevia, vanilla, sea salt, and almond milk. Set aside.
Step Three: Bake the Vegan Tapioca Pudding
When the tapioca has finished cooking, whisk in the milk mixture, stir well, and cook for 10 more minutes.Place the contents in the prepared pan and bake for one and a half hours, stirring every 15-20 minutes.
Top with organic Ceylon cinnamon or pumpkin pie spice powder. Let cool, serve, and enjoy!
Want more easy desserts? Try our Brown Rice Pudding! This energizing treat bakes in the oven and is perfect with a sprinkle of pumpkin pie spice.
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