How to Make Vegan Tapioca Pudding

By Alexandra Jamieson

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.

[Credit: ©iStockphoto.com/MSPhotographic]
Credit: ©iStockphoto.com/MSPhotographic

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

  1. Soak the tapioca pearls in 3 cups of room temperature water for 30 minutes. Drain through a fine meshed strainer or colander.

  2. 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.

  3. 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.