Coconut Tapioca Pudding —takes just minutes to make, and it’s relatively healthy for you too! Super creamy, and not too sweet, it’s sure to be your new favorite!
Coconut Tapioca Pudding
We’re heading out on a little mini family vacation along the Oregon coast today. We’ve never been, but we’ve heard that it’s beautiful, and we’re in need of some family down time! I’m trying to keep things simple food-wise—after all, this is my vacation too! I’ve got a big pan of Dreena Burton’s Macaroni to bring—I made it months ago for a friend who had a baby before I found out that her daughter is allergic to nuts—whoops! Sad for them, win for us—it’s been sitting in the freezer all ready to go and I can’t wait to defrost it. We’ve also got cereal, some veggie dogs to roast over a beach fire, and some spaghetti and Gardein veggie meatballs. Looking forward to taking a few days off from the kitchen.
However, I couldn’t head out without bringing my boys’ new favorite dessert! I made Coconut Tapioca Pudding for David at least 6 months ago and he loved it and never forgot it. In fact, he thinks that the caviar in his wooden sushi set is tapioca. So this last week when he asked me to make it I obliged. Irving loved it so much—and he’s not a dessert guy—that he asked me to make it again for our trip! It’s super easy to prepare, and it’s relatively healthy too. It’s also total comfort food—which will be good considering the forecasted rain for our trip. I’ve just finished another pot of it and can’t wait to “sample” it to make sure this batch is good.
I’m hoping to get one more post ready to auto post before I leave, but I’ll have limited internet for the next few days which will probably be a good thing! I’ll be back Sunday with a new post and an awesome giveaway—I’m so excited about this one! Until then, make this pudding!
Look how easy it is to make!
Coconut Tapioca Pudding
- 2/3 c tapioca pearls soaked for an hour
- 2 cans light coconut milk or substitute 3 cups other non dairy milk—not quite as creamy, but still yummy!
- ½ cup maple syrup
- 1/8 teaspoon salt
- dash of cinnamon
- 1 teaspoon vanilla
- Drain tapioca and place in medium, heavy bottomed sauce pan. Add milk, maple syrup, salt, and cinnamon. Mix well and heat over medium-high heat. Stir often. When bubbles begin to form, lower heat to medium. Continue stirring over heat until ALL pearls are translucent (you don’t want any to be white).
- It will seem like there is a lot of liquid. The tapioca will continue to absorb and thicken as it cools. Trust me on this—I doubted it the first few times I made it too!
- Remove from heat. Add the vanilla. Allow pudding to fully cool and chill before serving—you can eat it warm, but it’s not nearly as yummy!
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