How to Make Vegan Tapioca Pudding
Rich and creamy yet light-tasting, this pudding is wonderful for hot summer nights. You can also serve it after your vegan Thanksgiving along with pumpkin pie, or after a spicy Thai or Indian dinner.
Preparation time: 30 minutes
Cook time: 20–25 minutes, plus cooling/chilling
Yield: 4 servings
1/2 cup tapioca pearls (not instant)
2-1/2 cups unsweetened rice, oat, almond, hemp, soy, or coconut milk
1/2 cup brown rice syrup, real maple syrup, or agave nectar
1 teaspoon pure vanilla extract
Soak the tapioca pearls in 3 cups of room temperature water for 30 minutes. Drain through a fine meshed strainer or colander.
Combine the tapioca, milk, and brown rice syrup in a medium saucepan over medium heat.
Stir the mixture regularly for about 20 to 25 minutes until it thickens. Add the vanilla extract in the last 5 minutes and continue stirring over low heat.
Pour the mixture into 4 individual bowls or ramekins.
Cool at room temperature for at least 30 minutes and then chill in the refrigerator for at least 1 hour before serving cold.
Per serving: Calories 233 (23 from Fat); Fat 3g (Saturated 0g); Cholesterol 0mg; Sodium 78mg; Carbohydrate 48g (Dietary Fiber 1g); Protein 4g.