Plant Based Creamy & Sweet Treat
Luckily, tapioca itself is derived from a plant. The only substitution to make this plant based is the dairy.
Tips & Tricks Making Tapioca
Here are some tips and tricks to help you make delicious plant-based tapioca pudding:
- Choose the right tapioca pearls: Use small or medium-sized tapioca pearls for a smoother texture. Large pearls can take longer to cook and have a chewier texture.
- Soak the tapioca pearls: Before cooking, soak the tapioca pearls in water for about 30 minutes. This helps them hydrate and cook more evenly.
- Cook the tapioca pearls properly: Follow the instructions on the package for cooking the tapioca pearls. Generally, you’ll bring a mixture of plant-based milk, sweetener, and salt to a simmer, then add the soaked tapioca pearls and cook until they become translucent, stirring occasionally.
- Use the right plant-based milk: Choose a plant-based milk that you enjoy and that complements the flavors of the tapioca pudding. Popular options include almond milk, coconut milk, or oat milk. Each milk will contribute its own flavor and creaminess.
- Sweeten to taste: Adjust the amount of sweetener to your preference. You can use maple syrup, agave nectar, coconut sugar, or any other sweetener of your choice.
- Add flavors and toppings: Enhance the flavor of the tapioca pudding by adding vanilla extract, cinnamon, or other spices. You can also top the pudding with fresh fruits, toasted coconut flakes, or a drizzle of chocolate sauce for extra indulgence.
- Chill before serving: Once the tapioca pudding is cooked, let it cool to room temperature, then refrigerate it for a few hours or overnight. This allows the pudding to set and develop its creamy texture.
- Stir before serving: Tapioca pudding tends to thicken as it sits, so give it a good stir before serving to ensure a consistent texture.
Remember to adjust the ingredients and measurements according to your preferences and dietary needs. Enjoy your homemade plant-based tapioca pudding!
Mango Tapioca Pudding
Ingredients
- 1/2 cup small tapioca pearls
- 2 cups plant-based milk such as almond milk, coconut milk, or soy milk
- 1/4 cup maple syrup or sweetener of choice
- 1 ripe mango, peeled and diced
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Fresh mint leaves (for garnish, optional)
Instructions
Cook Tapioca
- In a medium saucepan, soak the tapioca pearls in water for 30 minutes. Drain and rinse them under cold water.1/2 cup small tapioca pearls
- In the same saucepan, combine the soaked tapioca pearls, plant-based milk, sweetener, and salt. Stir well to combine.2 cups plant-based milk such as almond milk, coconut milk, or soy milk, 1/4 cup maple syrup or sweetener of choice, Pinch of salt
- Place the saucepan over medium heat and bring the mixture to a simmer. Reduce the heat to low and let it cook, stirring frequently, for about 15-20 minutes or until the tapioca pearls are translucent and soft.
- Once the tapioca pearls are cooked, remove the saucepan from the heat. Stir in the vanilla extract and let the pudding cool for a few minutes.1/2 teaspoon vanilla extract
- Transfer to food processor or blender. Add diced mango. Blend until smooth and creamy.1 ripe mango, peeled and diced
Cool
- Transfer the pudding to individual serving dishes or a large bowl. Cover with plastic wrap, making sure the wrap touches the surface of the pudding to prevent a skin from forming.
- Refrigerate the tapioca pudding for at least 2 hours or until chilled and set.
- Serve the plant-based tapioca pudding chilled, add mango toppingFresh mint leaves (for garnish, optional)
FAQ Making Tapioca
Can I use any type of plant-based milk?
Yes, you can use any type of plant-based milk that you prefer, such as almond milk, coconut milk, or soy milk. Choose a milk that suits your taste and dietary preferences.
Can I use tapioca flour or starch instead of tapioca pearls?
Tapioca flour or starch won’t work as a direct substitute for tapioca pearls in this recipe. Tapioca pearls are needed to achieve the desired texture and consistency of tapioca pudding.
Can I use a different sweetener?
Yes, you can use a different sweetener of your choice, such as agave syrup, coconut sugar, or stevia. Adjust the amount according to your desired level of sweetness.
How long does the tapioca pudding last in the refrigerator?
The tapioca pudding can be stored in an airtight container in the refrigerator for up to 3-4 days. Give it a stir before serving if needed.
Can I make the tapioca pudding ahead of time?
Yes, you can make the tapioca pudding ahead of time. It’s actually best to let it chill in the refrigerator for a few hours before serving to allow the flavors to develop and the pudding to set.
Can I reheat the tapioca pudding?
Tapioca pudding is typically served chilled, but if you prefer it warm, you can gently reheat it on the stovetop over low heat. Add a little bit of additional plant-based milk to loosen the pudding if needed. Stir constantly to prevent scorching.
