Creamy Vegan Tapioca Pudding (Coconut-Free)

Ingredients

• 2 cups unsweetened plant-based milk ((Preferably soy milk))
• 1/3 cup tapioca pearls
• 1/2 fresh vanilla bean
• 1 cup plant-based cream ((Such as Flora or soy cream. Coconut cream works too))
• 1/2 cup sugar
• 2 tsp vanilla extract
• 1/8 tsp salt

Instructions

1. 1

   Soak the pearls. To a medium-sized saucepan, add the plant-based milk and tapioca pearls. Split the vanilla bean in half lengthwise and scrape out the seeds using a knife. Add the seeds to the saucepan and give it a quick stir. Let the pearls soak for 25-30 minutes.

2. 2

   Add the remaining ingredients. Pour in the plant-based cream. Add the sugar, vanilla extract, and salt.

3. 3

   Cook the pudding. Bring to a boil over medium heat, then reduce to a simmer and cook uncovered for 8-10 minutes, stirring constantly. Cook until the tapioca pearls are translucent and tender. I recommend giving them a try after 6-7 minutes to ensure you don’t overcook the pearls. Important: The pudding will look very liquid, this is completely normal. Don't cook it longer. It will dramatically thicken as it cools.Once the pearls are tender, turn off the heat and transfer the pudding to a glass bowl. Immediately press cling film against the surface to prevent a skin from forming on top. Allow the pudding to cool at room temperature for about one hour before transferring it to the fridge.

4. 4

   Chill. Chill the tapioca pudding in the fridge for at least 4 hours or until it is completely chilled. Serve it topped with fresh fruits, shaved chocolate, or a drizzle of caramel sauce!

5. 5

   You can store this pudding for up to 5 days in the fridge.