Dessert,  Vegan

Coconut Tapioca Pudding

 

I first tried coconut tapioca pudding while on vacation in Mexico.  It was truly one of the best desserts I have ever tasted.  It was deliciously creamy, full of coconut flavour and abounding with soft tapioca pearls dispersed throughout.  This Coconut Tapioca Pudding is my version of the pudding I had.  It is creamy and not as cloyingly sweet as most tapioca puddings are.  It is also not too rich since the full-fat coconut milk is diluted with coconut beverage.  The recipe is 100% vegan and great to enjoy as a snack or light dessert.

 

 

 

 

 

Tips for Making Perfect Pudding

 

  1. Be careful not to burn the pudding: Custards like this pudding can burn easily during cooking due to the thickness of the custard.  Burned custard will have burnt bits throughout which look and taste unappealing.  You can avoid burning the pudding by stirring it constantly and scraping the bottom of the pot while it is cooking.
  2. Chill the cooked pudding immediately: It is important to cool the pudding in the refrigerator immediately after it is made to prevent bacterial growth.
  3. Cover the pudding with parchment: Covering the pudding with parchment paper while it is cooling in the refrigerator will prevent a tough skin from forming on top.

 

 

Recipe Q & A

 

Q:  Why are the tapioca pearls in the pudding hard? 

A:  The tapioca pearls were not soaked prior to making the pudding.  Soaking the tapioca pearls in the coconut beverage/milk for ~1 hour in the refrigerator allows them to soften and will result in a softer texture after cooking.

 

 

 

Coconut Tapioca Pudding

 

Recipe By:        Blue Ribbon Eats, adapted from this recipe from Pretty. Simple. Sweet.

Servings:          2
Prep Time:      60 minutes

 

 

 

INGREDIENTS

 

1/4 cup small pearl tapioca

2 cups coconut beverage (I use Coconut Dream unsweetened coconut beverage)

2/3 cup regular coconut milk (I use boxed Aroy-D original coconut milk)

1/4 cup sugar

1/4 teaspoon sea salt

1 teaspoon vanilla extract

 

 

 

INSTRUCTIONS

 

  1. In a large pot combine tapioca and coconut beverage.  Refrigerate for ~1 hour.
  2. Add the sugar and sea salt to the tapioca mixture and stir with a whisk to blend.
  3. Bring the mixture to a simmer over medium heat.  Once simmering turn heat to low and cook, stirring frequently, until the mixture is thicker, ~15 minutes.
  4. Remove the pot from the heat and add the vanilla extract.  Stir with a whisk until blended.
  5. Transfer the pudding into individual cups and refrigerate until cool.

 

 

Yields 2 servings

Coconut Tapioca Pudding

1 hrPrep Time

1 hrTotal Time

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Recipe Image

Ingredients

1/4 cup small pearl tapioca

2 cups coconut beverage (I use Coconut Dream unsweetened coconut beverage)

2/3 cup regular coconut milk (I use boxed Aroy-D original coconut milk)

1/4 cup sugar

1/4 teaspoon sea salt

1 teaspoon vanilla extract

Instructions

  1. In a large pot combine tapioca and coconut beverage.  Refrigerate for ~1 hour.
  2. Add the sugar and sea salt to the tapioca mixture and stir with a whisk to blend.
  3. Bring the mixture to a simmer over medium heat.  Once simmering turn heat to low and cook, stirring frequently, until the mixture is thicker, ~15 minutes.
  4. Remove the pot from the heat and add the vanilla extract.  Stir with a whisk until blended.
  5. Transfer the pudding into individual cups and refrigerate until cool.

Nutrition

Calories

1232 cal

Fat

86 g

Carbs

119 g

Protein

8 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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https://evipatissier.com/2019/02/16/coconut-tapioca-pudding/

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