Vegan Tapioca Pudding

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!

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 crème brûlée.

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

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 ⅓ 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

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

Step 1
Stir together the mango purée, 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.

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.

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.

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

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.

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