I associate tapioca puddings with cafeterias. Not exactly a ringing endorsement of a dessert, is it? I can see it in my mind’s eye: rows of jiggly, colorful Jello, creamy and alluring chocolate pudding, blah old vanilla pudding, and slightly icky-looking, lumpy tapioca pudding. Each little bowl tightly covered in plastic wrap and lined up on a stainless steel shelf. Each one thinking, choose me!
My tastes have changed as I’ve gotten older, and tapioca pudding no longer turns me off. Actually, it’s really quite tasty. Authentic tapioca pudding puts eggs to use, so veganizing it created some challenges.
I used a new-to-me product, purecane, which is sugar without the calories. It’s keto-friendly and does contain erythritol (to which some people have some sensitivity). You can read about how it is made here. I found it to be significantly sweeter than sugar, but that could be because I eat very little “real” sugar and my tastebuds have probably gotten used to other types of sweetener. I recommend tasting your tapioca for sweetness before chilling.
OTHER DELICIOUS PUDDING RECIPES:
- Sugar-free White Chocolate Pudding
- Lemon Meringue Chia Pudding
- Sugar-free Mango Pudding
- Mint Chocolate-Mint Pudding
- Dulce de Leche “Spooncream”
Whisking well is the key to a creamy, classic tapioca pudding. Be sure to get the large pearls!
- 1/2 cup large pearl tapioca
- 2 cups non-dairy milk
- 1/2 cup full-fat coconut milk
- 1/4 tsp. sea salt
- 1/4–1/3 cup purecane or your favorite sweetener, to taste
- 2 Tbsp. Follow Your Heart VeganEgg + 1/2 cup very cold water, whisked until silky smooth
- 2 tsp. vanilla extract
- coconut whipped cream, optional
- cacao nibs, optional
- fresh fruit, optional
- Soak tapioca in 2 cups of cool water for about 8 hours. Drain and set aside.
- In a small bowl, whisk the sugar into the VeganEgg mixture. Set aside.
- In a double boiler, heat the milks until warm, stir in the salt and tapioca.
- Heat only until bubbles appear along the side, cover and cook on very low heat for about one hour. Don’t let the mixture boil.
- After an hour, add a small amount of the hot tapioca to the VeganEgg mixture. Whisk very well. Add a little more and whisk again. Try to avoid creating lumps of cooked “egg.”
- Now add that mixture into the tapioca and whisk, whisk, whisk!
- Cook tapioca for another 10-15 minutes or until very thick.
- Remove tapioca from heat and stir in vanilla.
- Divide mixture between pudding cups and chill, or serve warm.
- Top with coconut whipped cream, cacao nibs, or fruit.
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Keywords: vegan, tapioca, pudding, tapioca pudding, gluten-free, easy, oil-free
THROWBACK RECIPE, JUNE 2016