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Creamy Vegan Coconut Tapioca Pudding That's Pure Bliss

Indulge in this creamy vegan coconut tapioca pudding that offers a delightful taste and nostalgic feel, perfect for any time of day.
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Prep Time 15 minutes
Cook Time 30 minutes
Chilling Time 1 hour
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Desserts
Cuisine: Dessert, Vegan
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

For the Pudding
  • 0.25 cups Small Pearl Tapioca Use small pearls for the best texture.
  • 13.5 oz Lite Coconut Milk Full-fat can be used for a richer experience.
  • 0.75 cups Filtered Water Essential for soaking the tapioca.
  • Maple Syrup A natural sweetener; agave syrup can be substituted.
  • Vanilla Bean/Extract Add a delectable aromatic touch.
  • pinch Sea Salt Balances the sweetness.
For the Maple-Roasted Plums
  • 6 Plums Can substitute with seasonal fruits like peaches or apples.
  • Optional Fresh Fruit For serving, use any fresh seasonal fruits available.

Equipment

  • oven
  • Medium saucepan
  • Baking Dish
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) for the maple-roasted plums.
  2. Slice the plums and toss them with maple syrup and vanilla in a bowl.
  3. Transfer the plum mixture into an oven-proof baking dish and roast for 20-25 minutes.
  4. In a medium saucepan, combine the small pearl tapioca with ¾ cup of filtered water and soak for at least 1 hour.
  5. Add lite coconut milk, sea salt, maple syrup, and vanilla to the soaked tapioca and simmer for 10-15 minutes.
  6. Remove from heat and let cool for about 10 minutes before chilling in the fridge for 1 hour.
  7. Divide the roasted plum compote among bowls and top with chilled tapioca pudding.

Notes

Soak tapioca pearls for at least 1 hour for the best texture. Stir often while simmering to prevent sticking.