Dairy-Free Tapioca Pudding

Ingredients

• 360 ml (1 1/2 cups)vanilla dairy-free coconut milk beverage
• 50 g (1/4 cup)sugar
• 1egg, well beaten
• 22.5 ml (1 1/2 tablespoons)quick tapioca pearls
• A pinchsalt
• 2.5 ml (1/2 teaspoon)ground cinnamon

Instructions

1. 1

   Combine ingredients

   Whisk the coconut milk beverage, sugar, beaten egg, tapioca and salt together in a medium saucepan. Leave the mixture to stand for 5 minutes.

2. 2

   Cook the pudding

   Set the saucepan over medium heat and cook, whisking continuously, until the mixture reaches a full boil.

3. 3

   Add cinnamon

   Take the saucepan off the heat and stir in the ground cinnamon.

4. 4

   Cool and serve

   Leave the pudding to cool for 20 minutes, then stir it. Serve warm, or refrigerate it and serve chilled.

What is tapioca pudding?

Tapioca pudding is a spoonable dessert thickened with tapioca, a starch made from cassava. It is a familiar American-style pudding, often flavoured with vanilla or warm spices.

This version uses a vanilla dairy-free coconut milk beverage and cinnamon for a gently spiced finish. Quick tapioca helps the mixture thicken during cooking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 209 calories, 3g protein, 41g carbs, 6g fat.

The sugar and tapioca supply most of the carbohydrates, while the coconut milk beverage contributes much of the fat and the egg provides some protein. Pair a serving with fresh fruit for a simple contrast in flavour and texture.

Choosing the ingredients

Coconut milk beverage: use the vanilla variety specified, rather than canned coconut milk, which is a different, richer product.

Quick tapioca: this recipe relies on quick-cooking pearls, so avoid swapping in a different form of tapioca without adjusting the method.

Why the mixture rests

Resting the combined ingredients for 5 minutes gives the tapioca a brief chance to absorb liquid before cooking. Keep the mixture in the saucepan during this pause.

Whisking and doneness

Steady whisking as the pudding heats helps keep the egg and other ingredients evenly combined. Continue until the mixture reaches a full boil, as directed, then remove it from the heat.

The pudding will continue to settle as it cools. Stir it after the 20-minute cooling period before serving or chilling.

Warm or chilled

For a warm dessert, serve after the cooling period. For a chilled version, refrigerate the pudding and serve it cold.

Serving ideas

The cinnamon and vanilla give this pudding a complete, gently spiced flavour on its own. For a more rounded dessert plate, serve it after a meal with fresh fruit alongside.

Recipe notes & tips

• Beat the egg well before adding it to the saucepan.
• Measure the quick tapioca carefully so the pudding thickens as intended.
• Whisk continuously while heating the mixture.
• Use medium heat and watch for the full boil.
• Stir the pudding again after its cooling period.

Variations

• Extra vanilla: add a little more vanilla flavour if your beverage is only lightly flavoured.
• More cinnamon: sprinkle a little extra ground cinnamon over each serving.
• Fruit topping: serve with fresh fruit for a bright contrast.
• Chilled pudding: refrigerate the pudding and serve it cold.
• Warm serving: enjoy it after the 20-minute cooling period while still warm.

Common mistakes to avoid

• Skipping the rest: leave the mixture for 5 minutes before cooking so the tapioca has time to absorb liquid.
• Using canned coconut milk: choose a dairy-free coconut milk beverage as specified, since canned coconut milk is a different product.
• Stopping before a boil: keep cooking until the mixture reaches a full boil.
• Leaving it unwatched: whisk continuously over medium heat to keep the mixture moving.
• Serving without stirring: stir the pudding after it cools for 20 minutes.

How to store

For a chilled serving, refrigerate the pudding in a covered container; the recipe does not specify a storage duration. Serve it cold from the fridge, or warm it gently and stir before serving.

Frequently asked questions