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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
Total Time: 45 minutes
Serving Size: 8
Author Puja Verma
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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
  • ½ cup tapioca pearls I use the mini ones
  • 1 ½ cup mango flesh
  • ½ cup sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 tablespoon vegan butter

METHOD
 

  • Blend mango and soy milk in a high speed blender till you achieve a smooth purée.
  • Then stir together the mango purée, 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
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