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    Home Β» Recipes Β» Vegan Snacks

    Vegan Tapioca Pudding

    Published: Jul 4, 2024 Β· by Puja Verma

    Jump to Recipe Print Recipe

    This vegan tapioca pudding is a mouthwatering dessert that's simple to make with just 8 ingredients. Featuring mango blended with full-fat coconut milk, it’s incredibly rich, creamy, sweet, and tropical!

    Mango vegan tapioca pudding in two glasses topped with fresh mango and coconut flakes.

    If you’re looking for an easy, flavor-packed dessert that requires minimal ingredients and steps, look no further than this vegan tapioca pudding recipe! For another simple yet decadent plant-based treat, check out my vegan crΓ¨me brΓ»lΓ©e.

    Why I Love This Recipe

    I’m a huge tapioca pudding fan, so I knew I needed to perfect a vegan tapioca pudding variation. Let me be the first to say that this recipe exceeds all of my expectations!

    The combination of full-fat coconut milk and fresh mango creates a decadent, tropical flavor that is seriously refreshing and satisfying. Studded with mini tapioca pearls, the pudding turns out thick, creamy, and perfect for a summery dessert.

    This recipe comes together with less than 10 ingredients and takes under an hour to prepare. Enjoy it warm, chilled, or at room temperature with your favorite toppings, like coconut whipped cream!

    Ingredient Notes

    Mango vegan tapioca pudding ingredients.

    Here’s a full breakdown of everything you’ll need for this vegan tapioca pudding recipe:

    • Coconut Milk: Adds a rich, creamy texture and tropical flavor. Use full-fat canned coconut milk, not coconut milk from a carton.
    • Plant Milk: Provides extra creaminess and balances the coconut flavor. You can use both soy and coconut milk interchangeably here.
    • Tapioca Pearls: Create the classic tapioca texture. I recommend using mini pearls for quicker cooking and a classic tapioca pudding texture. Check for mini pearls at your local Asian food market or online.
    • Mango Flesh: Adds natural sweetness and a tropical twist. I recommend Ataulfo mangoes for a creamy, buttery texture, but Tommy Atkins or other varieties all work, too.
    • Sugar: Sweetens the pudding. You can use either regular granulated or cane sugar.
    • Vanilla Extract: Enhances the flavor, giving the tapioca pudding a sweet, creamy note. For the best results, use pure vanilla extract, not artificial vanilla.
    • Vegan Butter: Adds the perfect richness and a smooth finish. Use your favorite brand.

    Substitutions

    • Plant Milk: Almond or cashew milk will work in a pinch. They both provide a slightly thinner consistency with a nuttier flavor.
    • Tapioca Pearls: If you can’t find tapioca pearls, try an equal amount of short-grain rice or chia seeds for a similar creamy texture.
    • Mango: For an equally tropical flavor with a juicier texture, substitute mango with an equal amount of pineapple chunks.
    • Sugar: If you don’t have any sugar on hand, use β…“ cup maple syrup for a natural sweetener with a hint of maple flavor.

    How to Make

    This vegan tapioca pudding recipe couldn’t be easier to put together! Just keep all my tips and tricks in mind for the best results.

    Preparation

    Blended mango purΓ©e in a blender jug.

    First, blend the mango flesh and soy milk until the mixture is smooth and lump-free. You may have to stop and scrape down the sides of the blender a few times.

    Cooking

    Mango and milk mixture in a sauce pan.

    Step 1
    Stir together the mango purΓ©e, coconut milk, sugar, salt, and vanilla in a saucepan over low-medium heat. Start with and keep the heat on low to prevent the mixture from burning.

    Mango, milk, and tapioca pearls in a sauce pan.

    Step 2
    Once the mixture begins to heat, add the tapioca pearls and simmer everything for 45 minutes, stirring every 5 minutes. Regular stirring helps prevent the tapioca pearls from sticking to the bottom of the pan and clumping.

    Mango vegan tapioca pudding in a sauce pan.

    Step 3
    When the tapioca pearls are plump and the pudding is thick, remove the saucepan from the heat and stir in the vegan butter until it’s melted and incorporated.

    Mango vegan tapioca pudding in two glasses topped with fresh mango and coconut flakes.

    Step 4
    Let your vegan tapioca pudding cool for 10 minutes before serving it warm. If you prefer it chilled, place it in the refrigerator for at least a couple of hours before serving. Transfer the pudding to a serving dish and top it off with oat milk whipped cream and fresh fruit.

    Expert Tip

    For the best vegan tapioca pudding recipe, use full-fat coconut milk, as it provides the richest and creamiest consistency. Remember to stir the mixture regularly to prevent the pearls from clumping together and sticking to the bottom of the pan.

    Also, rapid boiling of the tapioca pearls can cause them to break down and lose their shape, so keep them at a gentle simmer over low heat. And, taste the pudding before chilling it to adjust the sweetness or flavor if you feel it needs it.

    Cooking Tips

    • Don’t Use Instant Tapioca: For the best texture in this pudding, I recommend sticking to regular mini tapioca pearls, not instant tapioca pearls.
    • Use a Heavy-Bottomed Pan: A heavy-bottomed pan helps distribute heat evenly and prevents the pudding from burning.
    • Cool Before Serving: Whether you’re enjoying your vegan tapioca pudding warm, room temperature, or chilled, let it stand for at least 10 minutes to give the flavors time to meld together.
    • Don’t Forget Toppings: Fresh fruit, chopped nuts, and coconut flakes are my favorite toppings for this vegan tapioca pudding to add an extra layer of flavor and texture.

    Frequently Asked Questions

    Is it okay to use lite coconut milk?

    I recommend full-fat coconut milk for the creamiest texture, but lite coconut milk can be used in a pinch if you prefer. Use an equivalent amount.

    What do I do if my pudding is too thick?

    If your vegan tapioca pudding is too thick, you can thin it out by adding more non-dairy milk, one tablespoon at a time, until you reach the right consistency.

    What can I use to thicken the pudding if it’s too runny?

    You can simmer it for a few more minutes until it thickens. Alternatively, mix a small amount of cornstarch with cold non-dairy milk and stir it into the pudding to thicken it.

    Top view of mango vegan tapioca puddings in two glasses topped with fresh mango and coconut flakes.

    Storing & Reheating

    If you have leftover vegan tapioca pudding or are making it in advance, let it cool to room temperature before storing it.

    Fridge
    Keep your vegan tapioca pudding in an airtight container in the fridge for optimal freshness. It should last up to 5 days this way.

    Freezer
    You can freeze vegan tapioca pudding in an airtight container for up to 2-3 months. Simply thaw it in the refrigerator overnight and stir well before serving.

    Reheating
    To reheat, gently warm the pudding on the stove over low heat, stirring occasionally. If it’s too thick, add a splash of milk until it reaches the right consistency again.

    More Vegan Desserts

    • Flax pudding in a coconut bowl with a spoon and topped with fruit, granola and a drizzle of peanut butter.
      Flaxseed Pudding
    • A spoonful of vegan mascarpone cheese scooped over a bowl of vegan mascarpone.
      Vegan Mascarpone
    • A slice of flan on a pie lifter getting lifted from the flan pie.
      Vegan Flan
    • Custard sauce in a glass bowl with a spoonful drizzling over it.
      Vegan Custard
    Mango vegan tapioca pudding in a glass topped with chopped fresh mango and coconut flakes.

    Vegan Tapioca Pudding

    5 from 3 votes
    Cook Time: 45 minutes mins
    Total Time: 45 minutes mins
    Serving Size: 8
    Author Puja Verma
    Print Recipe Pin Recipe

    DESCRIPTION

    This tropical vegan tapioca pudding is made with fresh mangoes and coconut milk. The combination of full fat coconut milk, fresh mangoes, and plump mini tapioca pearls is incredibly rich, creamy, and refreshing. Enjoy it warm, chilled, or at room temperature with your favorite toppings, like coconut whipped cream!

    INGREDIENTS
      

    • 13.5 ounce coconut milk (canned) full fat
    • 2 cups soy milk or oat milk
    • Β½ cup tapioca pearls I use the mini ones
    • 1 Β½ cup mango flesh
    • Β½ cup sugar
    • 1 teaspoon vanilla extract
    • ΒΌ teaspoon salt
    • 2 tablespoon vegan butter

    METHOD
     

    • Blend mango and soy milk in a high speed blender till you achieve a smooth purΓ©e.
    • Then stir together the mango purΓ©e, coconut milk, sugar, salt, vanilla in a sauce pan over low-medium heat.
    • Once the mixture starts to heat, then add the tapioca pearls. Cook the tapioca on a low simmer for 45 minutes. You will need to regularly give it a stir every 5 minutes to prevent the tapioca pearls from sticking to the bottom of the pan.
      Note: Do not use instant tapioca for this recipe.
    • When the tapioca pearls are plump and the pudding is thick and creamy, then remove it from the heat, and stir in the vegan butter.
    • Let the pudding cool off for 10 minutes before serving it warm. If you prefer to chill it, then place it in the refrigerator for at least a couple hours before serving.
      Personally, I like mine at room temperature - So I just leave it out till it is completely cooled off on it's own.
    • Transfer the pudding in a bowl or a cup, topped off with vegan whipped cream and/or fresh fruit.

    NOTES

    • Don’t Use Instant Tapioca: For the best texture in this pudding, I recommend sticking to regular mini tapioca pearls, not instant tapioca pearls.
    • Use a Heavy-Bottomed Pan: A heavy-bottomed pan helps distribute heat evenly and prevents the pudding from burning.
    • Cool Before Serving: Whether you’re enjoying your vegan tapioca pudding warm, room temperature, or chilled, let it stand for at least 10 minutes to give the flavors time to meld together.
    • Don’t Forget Toppings: Fresh fruit, chopped nuts, and coconut flakes are my favorite toppings for this vegan tapioca pudding to add an extra layer of flavor and texture.

    NUTRITION

    Calories: 174kcal | Carbohydrates: 31g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Sodium: 167mg | Potassium: 115mg | Fiber: 0.4g | Sugar: 19g | Vitamin A: 487IU | Vitamin C: 6mg | Calcium: 113mg | Iron: 1mg
    Course: Dessert, Snack
    Cuisine: All, American
    Keyword: vegan tapioca pudding, vegan tapioca pudding recipe
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. Shibani says

      July 09, 2024 at 3:27 am

      So delicious. This is my new go-to summer dessert!!

      Reply
    2. Shibani says

      July 09, 2024 at 3:31 am

      5 stars
      So delicious! This is my new go-to summer dessert!!

      Reply
      • Puja Verma says

        July 11, 2024 at 7:06 pm

        Yay! Thanks Shibani πŸ˜ƒ The tropical flavors are definitely a hit during the summer mango season.

        Reply
    5 from 3 votes (2 ratings without comment)

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    Puja from Green Heart Love

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