Tapioca Blueberry Pudding

Tapioca blueberry pudding

5 from 3 votes
Recipe by Tara Weaver Course: DessertCuisine: InternationalDifficulty: Easy
Servings

4

servings
Cooking time

35

minutes
Resting time

4

hours 
Total time

4

hours 

35

minutes

One of our favorite desserts is a simple tapioca pudding, which is creamy, satisfying and easily customizable with your favorite mix of fresh fruits and/or vegan ice cream. Preparation doesn’t take too much time. This pudding is very refreshing, not so sweet, comfortable food.

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Ingredients

  • 4 tbsp 4 small tapioca pearls

  • 1 1/2 cups 1 1/2 plant based milk

  • 14 oz 14 coconut milk

  • 1/2 tsp 1/2 vanilla seeds

  • 2 tbsp 2 coconut sugar

  • 1 cup 1 fresh blueberries

Directions

  • In a saucepan placed over a medium heat, combine the tapioca and 1 1/2 cups of plant based milk.
  • Stir occasionally while bringing to a bare simmer, until the tapioca is translucent and tender (about 20 minutes).
  • Whisk in the coconut milk, vanilla seeds and sugar.
  • Stir constantly, and keep stirring for about 15 minutes. Do not let the mixture boil.
  • Serve either warm or let it rest for 4 hours in the fridge and add fresh blueberries on top.

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Tara Weaver
Tara Weaver

I’m Tara, and I’m not just a wife and mom who loves her family and pets. I’m an aspiring chef who’s passionate about food, crystals and sharing my experiences with everyone!