Try this easy Vegan Tapioca Pudding made with just 7 ingredients! It's creamy, sweet, and has a nice texture from the tapioca pearls. Perfect for a quick and satisfying dairy-free treat.
This pudding combines coconut and your favorite non-dairy milk for a rich, smooth texture. It’s naturally gluten-free and gives you a creamy, delicious, plant-based dessert.
Enjoy it warm or chilled, and add your favorite toppings, like fresh fruit or maple syrup. Whether it’s for a weeknight treat or a special occasion, it’s always a crowd-pleaser!
Looking for more vegan pudding recipes? Check out these delicious options: Vegan Bread Pudding, Vegan Chocolate Pudding, and Vegan Banana Pudding. Simple and tasty!
Jump to:
🌟 Why you'll love this recipe
- It's super easy to make: With just a few basic steps, you'll have this pudding ready in no time!
- Creamy and smooth texture: Thanks to the coconut milk, this pudding has a rich, velvety texture that’s hard to resist.
- Naturally gluten-free: If you’re avoiding gluten, this recipe is perfect, no special ingredients needed.
- Completely dairy-free: Ideal for anyone following a plant-based or dairy-free diet, but still craving something creamy and delicious.
- Easily customizable: You can top it with fresh fruit, nuts, shredded coconut, chocolate chips, or even a drizzle of syrup or nut butter to make it just the way you like it.
🧾 Ingredient notes
Full-Fat Coconut Milk: It gives the pudding its rich, creamy texture. The extra fat makes it super smooth and thick.
If you want something lighter, you can use light coconut milk, but the pudding won’t be as creamy.
You can also swap it for other plant-based milks, like Almond Milk, Soy Milk, or Cashew Milk, though the texture might be a bit thinner.
Cashew cream or oat cream are also great for a similar richness.
Unsweetened Non-Dairy Milk: You can use any non-dairy milk you like for this recipe, but I prefer soy milk because it’s a bit creamier and gives the pudding a nice, smooth texture.
Soy milk also has a good balance of protein and fat, which helps the pudding set nicely.
If you’re looking for other creamy options, almond milk, cashew milk, or Oat Milk are great choices.
Just make sure to use the unsweetened versions so the pudding isn’t too sweet.
Small Tapioca Pearls: I developed and tested this recipe using regular (non-instant) tapioca pearls, so stick with those for the best results.
Be sure to buy the small tapioca pearls, as they cook up tender and thicken the pudding while adding a unique, chewy texture.
These small, hard beads absorb liquid as they cook, turning into the signature tapioca pearls that make the pudding so delicious.
Granulated Sugar: It works great because it dissolves easily and sweetens the pudding without changing the texture. Just be sure to check that it's vegan!
If you want something different, you can use brown, cane, or coconut sugar for a richer flavor. You can also try maple syrup or agave, but they might make the pudding a bit thinner.
Vegan Butter: Vegan butter adds a rich, buttery flavor and makes the pudding extra creamy.
You can use store-bought or Homemade Vegan Butter if you prefer. Either way, it gives the pudding that smooth, indulgent finish.
You can also use coconut oil instead. Vegan butter gives a creamy, buttery taste, while coconut oil adds a hint of coconut flavor and can change the texture a bit.
If you want a more neutral taste, go for vegan butter; but if you're up for something a little tropical, coconut oil is a great choice!
See the recipe card below for a full list of ingredients and measurements.
📋 Variations
- Chocolate Tapioca Pudding: Add 2 tablespoons of cocoa powder to the mixture for a rich, chocolatey twist.
- Coconut Mango Tapioca Pudding: Stir in ½ cup (75 g) of diced fresh mango and top with ¼ cup (20 g) of toasted coconut flakes for a tropical flavor.
- Chai-Spiced Tapioca Pudding: Add 1 teaspoon of chai spice mix or a blend of cinnamon, cardamom, and ginger for a warm, spiced flavor.
- Matcha Tapioca Pudding: Mix in 1-2 teaspoons of matcha powder for a vibrant green color and subtle tea flavor.
- Berry Tapioca Pudding: Fold in ½ cup (75 g) of fresh or frozen berries just before serving for a fruity twist.
🔪 Instructions
Step 1. In a small saucepan, stir together the coconut milk, non-dairy milk, tapioca pearls, sugar, and salt. Place over medium heat and bring to a boil, stirring frequently to prevent sticking.
Step 2. Lower the heat and simmer for about 30 minutes, stirring occasionally until the tapioca pearls have plumped and softened. The tapioca pearls will become almost entirely translucent, resulting in a thick and creamy pudding. Cooking times vary by brand, so check package instructions and monitor closely for perfect texture.
Step 3. Remove the pot from heat. Add the vegan butter and vanilla, stirring until the butter melts and blends smoothly into the pudding.
Step 4. Transfer the pudding into small glasses or a big bowl. Serve either warm or chilled. If serving warm, let it cool for a few minutes before enjoying. If you prefer it cold, cover and refrigerate for at least two hours or overnight until fully chilled.
💭 Expert tips
- Use a non-stick saucepan: Using a non-stick saucepan can help prevent the pudding from sticking and burning on the bottom during cooking.
- Stir frequently: Stir the pudding regularly while it cooks to prevent the tapioca pearls from sticking to the bottom or clumping together.
- Adjust sweetness to taste: Taste the pudding as it cooks. If you prefer it sweeter, feel free to add a bit more sugar or your favorite sweetener to suit your taste.
- Let it thicken: Don’t rush the simmering process. Give the pudding time to thicken properly, ensuring the pearls become tender and the texture is creamy.
- Cover your pudding with a sheet of plastic wrap: Placing it directly on the pudding's surface prevents a skin from forming as it cools.
❓Recipe FAQs
Vegan tapioca pudding typically lasts about 4 to 5 days in the fridge when stored in an airtight container.
Just make sure to give it a good stir before serving, as it may thicken a bit while chilling.
Sure thing! You can freeze vegan tapioca pudding for later use.
Make sure it's cooled down completely before transferring it to a freezer-safe container.
When you're ready to enjoy it again, thaw it in the fridge overnight and give it a good stir before serving to restore its texture.
To reheat vegan tapioca pudding, there are several methods you can use:
Stovetop: Transfer the pudding to a saucepan and add a splash of non-dairy milk.
Heat over low to medium heat, stirring constantly to prevent sticking or burning. Heat until warm, but avoid boiling.
Microwave: Place the pudding in a microwave-safe bowl and add a splash of non-dairy milk.
Heat in short intervals, stirring between each interval to ensure even heating. Be careful not to overheat to prevent curdling.
Tapioca is made from dried starch extracted from the cassava root. It's a pure starch with little nutritional value and no fat.
Tapioca is gluten-free and grain-free.
It comes in different types of tapioca, like small and large pearls, boba (bubbles), tapioca flour or starch, flakes, and granules.
Tapioca is commonly used in tapioca puddings, breads, desserts, and as a thickener or binding agent.
Yes, tapioca is vegan.
It's derived from the cassava root, which is a plant, so tapioca starch or pearls are completely plant-based and suitable for vegan diets.
However, some packaged tapioca products or desserts may contain non-vegan ingredients like dairy or eggs.
It's important to check labels if you're buying pre-made items.
🍮 More delicious vegan dessert recipes
Did you like this recipe? Please leave a rating and comment below!
Easy Vegan Tapioca Pudding
Ingredients
- 1 14-ounce can full-fat coconut milk
- 1 and ½ cups unsweetened non-dairy milk, I used soy milk
- ½ cup small tapioca pearls, not instant tapioca
- ½ cup granulated sugar
- ⅛ teaspoon salt
- ½ teaspoon vanilla extract
- 2 tablespoons vegan butter, or coconut oil
Instructions
- In a small saucepan, stir together the coconut milk, non-dairy milk, tapioca pearls, sugar, and salt. Place over medium heat and bring to a boil, stirring frequently to prevent sticking.
- Lower the heat and simmer for about 30 minutes, stirring occasionally until the tapioca pearls have plumped and softened. The tapioca pearls will become almost entirely translucent, resulting in a thick and creamy pudding. Cooking times vary by brand, so check package instructions and monitor closely for perfect texture.
- Remove the pot from heat. Add the vegan butter and vanilla, stirring until the butter melts and blends smoothly into the pudding.
- Transfer the pudding into small glasses or a big bowl. Serve either warm or chilled. If serving warm, let it cool for a few minutes before enjoying. If you prefer it cold, cover and refrigerate for at least two hours or overnight until fully chilled.
Notes
- Use a non-stick saucepan: Using a non-stick saucepan can help prevent the pudding from sticking and burning on the bottom during cooking.
- Stir frequently: Stir the pudding regularly while it cooks to prevent the tapioca pearls from sticking to the bottom or clumping together.
- Adjust sweetness to taste: Taste the pudding as it cooks. If you prefer it sweeter, feel free to add a bit more sugar or your favorite sweetener to suit your taste.
- Let it thicken: Don’t rush the simmering process. Give the pudding time to thicken properly, ensuring the pearls become tender and the texture is creamy.
- Cover your pudding with a sheet of plastic wrap: Placing it directly on the pudding's surface prevents a skin from forming as it cools.
Janice says
It's the best no-bake dessert I've ever tried. Plus, it's a super easy recipe. Definitely a keeper!
Iosune says
Hi Janice! So glad to hear that 🙂