A few weeks ago I started craving pudding. I’m not sure from whence precisely sprang this schoolyard-esque pining, but it was serious. I’m talking pregnancy level here folks. And, no, I am emphatically not. Nothing would do therefore but to indulge myself, which I proceeded to do for a week straight.
Reactions to tapioca are a motley sort, ranging from obsession (present!) to loathing. Certainly, the texture and appearance of bad tapioca resembles few things more than fish eyeballs. But pair this opalescent little pearl with coconut, and I challenge even the most skeptical to deny its charms. I used Bob’s Red Mill small tapioca which worked quite nicely.
For me, this luscious, rich and eminently satisfying dish hit the spot. With a creamy, custard-like pillow cradling the smooth pearls and flavor that gets cozy on the tongue. And while I am not adverse to the notion that egg could do little but enhance any pudding, there is certainly something to be said for vegan desserts. More on that later…
Vegan Coconut Tapioca Pudding
- 1 cup water
- 1 can of coconut milk (13.66 oz)
- 2 cups almond (or soy) milk
- 1/2 cup small pearl tapioca
- 1 tsp vanilla paste or pure vanilla extract
- 1/3 cup sugar (adjust as necessary in relation to the sweetness of your milk)
- Pinch of salt
In a medium sized bowl combine the water and tapioca. Let sit overnight, covered, in the refrigerator. If, like me, the craving strikes and you simply can’t wait that long, let soak for at least an hour.
Transfer the tapioca to a heavy bottomed pot and add the coconut milk, almond milk, sugar, vanilla, and salt. Cook over low heat, stirring almost constantly for about 15 minutes or until the tapioca pearls are completely translucent. The liquid will have thickened, but be careful not to overcook.
Enjoy hot, warm, or cold. Whatever your little pudding heart desires!