I finally did it, I made a dessert! It’s a miracle. My mother had a craving for tapioca pudding and since a ready made version sounded awful, I decided to give a whirl. If I can make a delicious dessert, trust me, so can you! My family and friends would tell you, I suck at dessert. No longer!
I was visiting family in Cleveland, Ohio and thus my eldest daughter’s food allergies threw a wrench into my recipe creation. I needed to make a tapioca that was not only vegan but also soy free, gluten free, and corn free. While at Whole Foods I came across a new cashew milk yogurt drink. It comes in 3 flavors that I have found: blueberry, strawberry, and plain. I figured a thicker non-dairy milk like a yogurt drink would add a nice a texture and flavor to the tapioca. It was a random guess that worked out, awesome!
If the texture of tapioca isn’t your thing, I would avoid this dessert. For crazy people, like myself, who don’t care for desserts, this is a surprisingly delicious option. This dessert is super versatile. Tapioca pudding can be made with less sugar, more sugar, fresh fruit or no fruit, up to you.
Super easy vegan tapioca pudding. This is an easy dessert that can be made countless ways. The flavor options are endless. Cook it, chill it, eat it. Top with your favorite fruit and enjoy.
- 2 cups non-dairy milk
- 1 cup non-dairy drinkable yogurt replace with non-dairy milk if unavailable
- 1/8 tsp salt (optional)
- 1/4 cup tapioca vegan and gluten free
- 2 tbsp agave
- 1 tsp vanilla
In a saucepan, bring non-dairy milk to a boil. Reduce heat to a simmer stir in salt.
Add tapioca to non-dairy milk, low heat, stirring often for 13 to 18 minutes. Tapioca is done when it has a transparent appearance and pudding has thickened.
Remove tapioca from heat, stir in agave and vanilla.
Refrigerate until room temperature. Stir pudding well to break up the tapioca.
Options: Top tapioca with fresh fruit, vegan chocolate chips, gluten-free cookies, drizzle with maple syrup...the options are endless.