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Vegan Tapioca Pudding by Unrefined Vegan

Tapioca Pudding

  • Author: Annie
  • Prep Time: 9 hour
  • Cook Time: 1 hour
  • Total Time: 10 hours
  • Yield: 6 1x
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan


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
  • 1/41/3 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


  1. Soak tapioca in 2 cups of cool water for about 8 hours. Drain and set aside.
  2. In a small bowl, whisk the sugar into the VeganEgg mixture. Set aside.
  3. In a double boiler, heat the milks until warm, stir in the salt and tapioca.
  4. 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.
  5. 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.”
  6. Now add that mixture into the tapioca and whisk, whisk, whisk!
  7. Cook tapioca for another 10-15 minutes or until very thick.
  8. Remove tapioca from heat and stir in vanilla.
  9. Divide mixture between pudding cups and chill, or serve warm.
  10. Top with coconut whipped cream, cacao nibs, or fruit.


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Keywords: vegan, tapioca, pudding, tapioca pudding, gluten-free, easy, oil-free