I recently saw a package of tapioca pearls at the grocery store. This got me thinking about tapioca pudding and how yummy it is and how I’ve never actually made tapioca pudding. Well, last night I remedied that with a nice batch of vegan tapioca pudding, which was surprisingly easy to make. Except for perhaps one thing: you have to remember to soak the tapioca pearls in water overnight (at least that’s what the internets told me). Other than the soaking business, tapioca pudding cooks up in about 15 minutes. The kiddos agreed that a sunflower seed butter and raspberry jam sandwich would be a nice accompaniment to their tapioca pudding. And, of course, I had to include lots of juicy fruit for fruit-loving Iain.
Vegan Tapioca Pudding
makes 4–6 portions
- 1/2 cup tapioca pearls, soaked overnight in 2 cups of water
- 3 cups non dairy milk of your choice (I used half vanilla soy milk and half almond milk.)
- 1/2 cup sugar
- 1 tablespoon cornstarch + 1 tablespoon water
- 1–2 teaspoons vanilla extract
- generous pinch of salt
Drain the tapioca pears. In a small saucepan, heat the tapioca, milk and sugar over medium heat. Watch the mixture closely and stir it pretty regularly, so that the milk doesn’t scorch and the tapioca pearls don’t clump together. Keep stirring until the tapioca pearls plump up and turn completely transparent (about 15 minutes). As the pudding is cooking, make a slurry by stirring the cornstarch and water together. Add the cornstarch slurry and vanilla extract to the pudding while it continues to simmer. The pudding can be served either warm or cold. It will continue to thicken slightly as it cools.