Coconut Tapioca Pudding (vegan)
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4.5
90 reviews
Excellent
Coconut Tapioca Pudding (vegan)
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Creamy dairy-free tapioca pudding recipe that only requires basic ingredients!
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Ingredients
Coconut Tapioca Pudding
- 1/3 cup Bob’s Red Mill Small Pearl Tapioca
- ¾ cup water
- 1 14- ounce can full-fat coconut milk
- 1/3 cup pure maple syrup
- pinch sea salt
- 1 teaspoon pure vanilla extract
For Serving:
- sliced almonds
- sliced banana
- fresh blueberries
- kiwi peeled and chopped
- full-fat coconut milk
Instructions
- Add small pearl tapioca and water to a saucepan and soak for 30 minutes. Do not drain after soaking.
- Add the coconut milk and sea salt and cook over medium heat, stirring occasionally, until mixture comes to a gentle boil. Simmer uncovered over very low heat for 10 to 15 minutes, stirring occasionally, until mixture is thick.
- Remove from heat and cool for 15 minutes before stirring in pure maple syrup and vanilla extract. Either serve warm, or transfer to a sealable container and refrigerate until chilled.
- Serve with fresh chopped fruit, nuts, coconut milk, and/or granola
Nutrition Information
Show Details
Serving
1of 4
Calories
322kcal
(16%)
Carbohydrates
34g
(11%)
Protein
2g
(4%)
Fat
18g
(28%)
Sugar
18g
(36%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 322 kcal
% Daily Value*
| Serving | 1of 4 | |
| Calories | 322kcal | 16% |
| Carbohydrates | 34g | 11% |
| Protein | 2g | 4% |
| Fat | 18g | 28% |
| Sugar | 18g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
90 reviews
Excellent
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