4.29.2012

Sandra * Vegan Raspberry Tapioca Pudding

Sandra: “My husband loves pudding and I am not supposed to eat dairy products, so I was thrilled to discover this dairy-free tapioca pudding recipe.”

It’s hard to believe something so nourishing could taste so decadent, but here it is: a healthier, grown-up twist on a childhood classic. The texture of tapioca pearls contrasts perfectly with a creamy pudding — smooth and luxurious, bursting with raspberries and rich with silky coconut milk. Serve it chilled for a cool, tropical treat.

Three Quick Questions…and Sandra’s Answers

It’s your last meal. What do you have?

Huevos rancheros with lots of cilantro and hot salsa (eggs are my guilty pleasure!).

Your kitchen is burning down. What’s the one thing you grab?

My pile of recipes printed off the internet. Everything else is replaceable.

Do you have a favorite cookbook?

The Internet works best for me. It’s so flexible and, with a little experience, very reliable.

For more on Sandra and her favorite recipes, check out her blog at http://meadowsknits.blogspot.com

Sandra * Vegan Raspberry Tapioca Pudding
Print
Recipe type: Dessert
Author: Adapted by Sandra from thekitchn.com’s Coconut Tapioca Pudding w/ Smoked Sesame Seeds
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Serves: 4-6
Ingredients
  • 2 cups almond milk, divided
  • 1/3 cup small pearl tapioca
  • 13 oz can coconut milk (be sure to look for the can, not the coconut
  • beverage that comes in a carton)
  • 1/3 cup agave syrup
  • 1 cup frozen raspberries
  • pinch of salt
  • optional: chopped pistachios & fresh raspberries, for garnish
Instructions
  1. In a medium-sized, heavy-bottom saucepan, place tapioca pearls in 1 cup of the almond milk. Cover with a plate or dish towel and soak overnight (or at least four hours) at room temperature.
  2. In the morning, add the second cup of almond milk. Bring the tapioca/milk mixture to a boil over medium heat, then add the coconut milk and agave. Turn heat down to medium-low and let simmer, stirring slowly and continuously, for about 10 minutes. Add the raspberries and salt and cook and stir for another 5 minutes. As the raspberries soften, use a wooden spoon to crush them up a bit against the sides of the pan. Remove from heat.
  3. Transfer to a bowl and cover with plastic wrap; chill in the refrigerator for an hour before serving, or enjoy the pudding while still a little warm. If desired, garnish with a sprinkle of chopped pistachios and a few fresh raspberries.
Google Recipe View Microformatting by Easy Recipe

Comments

  • This looks absolutely delicious! Perfect for the summer! On my to-do list :)

    • Kathryn

      It’s great! I am not normally a big fan of tapioca pudding, but this version has converted me!

    • I loved the creamsicle tipaoca pudding. It couldn’t be easier to make and is very tasty. I added 1 TBSP of agave and it added a touch of sweetness. Yun. I look forward to trying it w/ chocolate unsweetned almond milk w/ just vanilla extract.

  • Jen

    Looks delish! Is there something I could substitute the coconut milk with? Possibly more almond milk?

    • Kathryn

      Hmm… I think the coconut milk adds a bit of richness that might be lost with just almond milk. That said, I haven’t tried it! If you go that route, I might try adding 1 tsp cornstarch mixed with 1 tbsp water at the point when you stir in the raspberries. If you try it out, I’d love to hear how it goes!

      • Jen

        Okay thanks! I absolutely detest the taste of coconut. I had no idea how rich it is though. I’ll experiment around and get back to ya!

  • Omg! I have the greatest idea! I will have this for breakfast (yes, breakfast!) everyday of my summer!

    • Kathryn

      Ha! I for one think this is acceptable breakfast food – definitely more nutritious than a pastry!

  • I just stumbled upon your site and what a great concept! Beautiful photography.

    • Kathryn

      Thanks so much, Sasha! :)

  • I love tapioca pudding and this recipe amps it up to the nth degree.

  • Madeleine

    This looks so delicious! I can’t wait to try this recipe when I am back in CT. With some help from Susan (and Jem) of course!

    • Kathryn

      Haha, I’m sure Jem will be more than happy to help out!

  • Ro

    This looks so good! Do you think it’d be possible to substitute soy milk for the almond milk?

    • Kathryn

      Hi Ro- definitely! Haven’t tried it, but I can’t see why not! I think soy milk tends to have slightly less sugar than almond milk, but I don’t think it will make a huge difference overall. You can always add a bit of sugar as you’re cooking if you think it needs it :)

      • Ro

        Thanks so much for the reply! Just one more question – I could only find Minit Tapioca at the local grocery store. Do you think this would this work? Google isn’t really helping with this question haha…

        • Kathryn

          I think the minis should be fine — if anything, they probably won’t need as much soaking or cooking time. I’d try soaking them for just an hour or so, but check the instructions on the package. And then when you’re cooking, just keep an eye out on their texture and taste test along the way so the pearls don’t end up too soft. Hope this helps!

  • Those look delicious! And the tapioca makes the pudding so beautiful :-)
    I’m glad I found your blog thanks to Gojee!

    • Kathryn

      I’m glad you found my blog because now I’ve found yours — thanks for stopping by and saying hello!

  • Linda

    Awesome recipe! I have just been reading how to grow my own raspberries. Now I know what to make with them once they are ready. Thanks for sharing. Below is a useful article for anyone looking to grow their own raspberries :)
    http://www.wascene.com/home-garden/how-to-grow-raspberries/
    Linda

    • Kathryn

      Hi Linda- Thanks for sharing that article, and thanks for your comment!

  • Rebecca

    This is a fabulous recipe-tastes as wonderful as it looks! I’m using it this week as the cream for a vegan berry trifle for the holidays.

    • Kathryn

      Brilliant idea! I am so glad you liked the pudding.

  • A stunning pudding! Linking back to this today :)

  • Katie

    My son can’t have cornstarch. Could potato starch work as well? I’ve heard you can substitute that sometimes.

  • Nikki

    This recipe is really good with chocolate almond milk. I also swirled in a dollop of Nutella to amp up the chocolate :)

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  • SO happy to have found your site! I made this tapioca this morning and already have eaten half of it (by myself lol). It’s amazing! I will definetly be sharing your recipe on my blog, thank you!!
    :)

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  • Elsa

    Hay, I LOVE this recipe, I’m making it for valentines day! the combination of coconut, and raspberries, yum! Plus what makes it even better is that we’re using our own, homegrown, raspberries!!

  • Elsa

    I’m making it for valentines day because it’s pink….

  • [...] desse pudim e me levou a pesquisar receitas em que as pudesse utilizar. Descobri esta, de um pudim com framboesas, e decidi adaptar para os ingredientes que tinha em [...]

  • What’s up, just wanted to mention, I liked this blog post.
    It was funny. Keep on posting!

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