Vegan Thai Tropical Tapioca Pudding

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Prep Time: 45 minutes

Cook Time: 40-45 Mins.

~ Serves 8-10 ~

Ingredients:

2 Cups Dairy Free Milk (I used Coconut)

1 Can Thai Coconut Milk (in place of cream)

1/2 Cup Tapioca Pearls 

(Pre-soak for 45 mins. in 1.5 qt. {large} pan of water)

1/2 tsp. Sea Salt

3/4 Cup Organic Unrefined Cane Sugar

1/2 tsp. Vanilla Extract

3 Tbs. Arrowroot Powder or Organic Corn Starch mixed with 3 Tbs. cold water 

*(Mix with fork in small bowl until well mixed)

Directions:

1. In a Large pot soak Tapioca Pearls for 45 minutes in water (as directed in the ingredients) Do not drain.

2. Combine Coconut Milk, Thai Coconut Milk, Sugar, and Sea Salt into soaking tapioca pearls. Bring mixture to boil over medium-high heat (Whisking consistently). Continue stirring, once a full boil has been reached, reduce heat to simmer for 15 minutes while stirring.

3. Add the corn starch or arrowroot powder mixture once the pearls are translucent. Turn heat back up to medium, add the vanilla, stirring consistently until pudding consistency is reached.

4. Turn off heat and let pudding cool before serving. 

~ Serves 6-8 ~

Serve chilled or warm with tropical fruits such as Papaya, Mango, Coconut, Durian, Asian Pear, ect. I also garnished mine with Cinnamon and Ginger Sugar!

Try different combinations of spices and fruits (even chocolate) and enjoy this delicious vegan tapioca dessert with friends!

~ Enjoy ~

*If serving cold cover top of pudding with plastic wrap as to prevent a skin forming on top.

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{Recipe modified from a vegan tapioca pudding recipe by Ashley Adams}