I re-discovered some tapioca pearls in my parents' pantry whilst I was visiting them, so I made some tapioca pudding! I usually go for chia pudding (the texture is similar), but I didn't have any at the time. You can add in cacao powder to make a chocolate pudding, or use vanilla almond milk and vanilla extract to make a vanilla pudding. A lot of recipes for tapioca pudding call for huge amounts of sugar and eggs, so this one is obviously vegan and has only a bit of sweetener!
- 1 1/2 cups unsweetened almond milk (or unsweetened vanilla almond milk)
- 1/4 cup + 1 tbs tapioca pearls (I used Bob's Red Mill tapioca pearls)
- pinch of sea salt
- 2 tbs xylitol / agave / maple syrup, yacon syrup / coconut sugar etc
- 1/2 tsp vanilla extract
- 1 tsp corn starch / arrowroot starch
- Optional add-ins: cinnamon, nutmeg, cacao powder, almond extract, crumbled nuts, fruit/berries or chocolate/cacao nibs, granola for topping
- Presoak the tapioca pearls in 1/2 of the almond milk (3/4 cup) in the fridge for at least an hour to two.
- After they have soaked, transfer into a pot and add in the rest of the milk and heat until it has a gentle boil and then reduce to a simmer. Add in the sea salt, sweetener, vanilla extract and corn starch and stir. Make sure the heat isn't too high so the bottom of the tapioca doesn't burn. Leave to simmer for around 15-20 minutes and occasionally stir.
- Once it has thickened (it will continue to thicken after it cools), remove from heat, give a last stir and transfer into a container once it has cooled down a bit and let it chill in the fridge. It tastes nice warm, but I prefer it chilled. Stirring in some peanut butter or PB2 is a yummy addition as well!
Makes around 2 servings