This vegan tapioca pudding is rich, creamy, and bursting with delightful tapioca pearls. A sweet dairy-free treat that's easy to make with just a handful of ingredients.
Tapioca pudding is one of those treats that I enjoyed as a kid but then kind of forgot about. So I didn't really have a chance to miss it...until it occurred to me that this site might be in need of a vegan tapioca pudding recipe.
So I got to work in the kitchen. I was so glad I did that! Tapioca pudding is delicious. It's creamy and comforting, and of course tapioca pearls are really fun and satisfying to eat.
It also turned out that classic tapioca pudding was really easy to veganize. All I had to do was make a few simple swaps, and I ended up with a delicious pudding that had everything wonderful and delicious about conventional tapioca pudding — rich and creamy texture, perfect flavor, and plump little tapioca pearls. But my version was totally free of eggs and dairy!
Whip up a batch of this pudding and keep it on hand for a sweet snack, or dress it up for an elegant dessert.
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Ingredients You'll Need
- Coconut milk. The recipe calls for full-fat coconut milk from a can. This replaces the heavy cream you'll find in traditional tapioca pudding. While you could substitute with light coconut milk or even another non-dairy milk, you won't get a pudding that's nearly as rich and creamy.
- Non-dairy milk. We're using another variety of milk in addition to coconut milk. This can be just about anything that's unfavored and unsweetened. Soy milk, almond milk, cashew milk, and oat milk are all fine options.
- Small tapioca pearls. I developed and tested this recipe using regular (non-instant) tapioca pearls. If you want to try it with instant, do so at your own risk.
- Sugar. Use organic sugar, which is vegan. Conventional (no-organic) granulated sugar is processed with animal bone char in many parts of the world, including the United States.
- Salt.
- Vegan butter. This is available near the regular butter in most supermarkets. Look for brands like Miyoko's, Melt, and Earth Balance.
- Vanilla extract.
How It's Made
Below is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!
- Combine the milks, tapioca pearls, sugar, and salt in a small saucepan. Stir to combine the ingredients and set the pot over medium heat.
- Bring the liquid to a low boil, then lower the heat. Let the mixture simmer until the tapioca pearls are plump and the pudding is thick.
Tip: Most tapioca pearls will cook in 45 minutes to an hour, but the time can vary by brand, so refer to the package instructions and be sure to keep a close eye on your pudding as it simmers.
- Remove the pot from heat and stir in the butter and vanilla. Keep stirring until the butter melts and is fully incorporated into the pudding.
- Let the pudding cool for a few minutes, then you can either serve it warm, or chill it for later.
Tip: Cover your pudding with a sheet of plastic wrap, placed directly on the pudding's surface. This will prevent a skin from forming.
- Serve your vegan tapioca pudding by itself, or dress it up. I love mine with some non-dairy whipped cream, fresh berries, and a sprinkle of cinnamon.
Leftovers & Storage
Vegan tapioca pudding will keep in an airtight container in the fridge for 4 to 5 days.
More Vegan Pudding Recipes
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📖 Recipe
Vegan Tapioca Pudding
Ingredients
- 1 cup full-fat coconut milk (from a can)
- 2 cups unsweetened and unflavored non-dairy milk
- ½ cup small tapioca pearls (not instant tapioca)
- ½ cup organic granulated sugar
- ¼ teaspoon salt
- 2 tablespoons vegan butter
- 1 teaspoon vanilla extract
Instructions
- Stir the coconut milk, non-dairy milk, tapioca pearls, sugar, and salt together in a small saucepan.
- Place the saucepan over medium heat and bring the liquid to a boil, stirring frequently.
- Lower the heat so that the liquid cooks at a low simmer. Let the pudding simmer until the tapioca pearls are plump and the pudding is thick and creamy, about 1 hour (Note).
- Remove the pot from heat. Add the butter and vanilla. Stir until the butter is melted and fully incorporated into the pudding.
- Allow the pudding to cool for at least a few minutes. It can be served warm, or chilled for later and served cold.
Notes
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Very yummy! I made a double batch last night. I didn't have butter, but it turned out rich and creamy anyways. I substituted part of the white sugar with brown sugar. I'll try it with coconut sugar too, as I love the taste of caramel.
Easy recipe and really yummy. Just a tad sweet for my tastes so next time I’ll cut the sugar to 1/3rd cup.
I made this tonight and used coconut sugar because it was all I had available. The coconut sugar gave it the richest caramel flavor and I'll never make tapioca with plain sugar again! The recipe was easy and turned out perfectly.
Made this yesterday when the family visited - turned out so good and everyone enjoyed it. I initially started cooking the tapioca with water and then added almond milk and the coconut milk (I made a triple batch so it was quite a lot). Once the tapioca was cooked, I added a jar of macapuno (young coconut strings from the Filipino store). We served it with ripe mangoes or strawberries. Everyone enjoyed the dessert and loved the creamy texture. Thank you for your recipe!
Flavor is great! Trying to figure out why it turned out more sticky jello like than pudding though. I’d still make it again!