Tapioca pudding is a kid favorite at our house. We don’t use dairy, so this recipe is made with coconut milk for a lovely rich and creamy texture. Many thanks to an African recipe for inspiration – apparently it’s a popular dessert in Benin, a French-speaking country in West Africa. Bon appetit!
3/4 cup tapioca granules (not the big boba pearls)
1 x 400 ml can coconut milk, then fill the can up with 400 ml soy milk
1/2 cup brown sugar
Pinch of salt
3 egg yolks (optional)
1 tsp vanilla
+ 1 extra cup soy milk if desired to thin out the pudding a bit
In a medium sized pot, add the tapioca, coconut milk, a can-ful of soy milk, brown sugar, and salt. Stir well to combine, then heat it over medium heat. Mix it pretty constantly as it comes to a boil and thickens up – it will take about 15-20 minutes of standing at the stove, so it’s a good time to listen to a podcast or do some breathing meditation. You want to keep stirring so it doesn’t get lumpy and stuck to the bottom of the pot.
Once it’s nice and thick, and the tapioca granules are translucent (not white anymore), turn off the heat and mix in the vanilla and egg yolks (if using). If you like a thinner pudding, or if it gets too thick as it cools, feel free to add in up to an extra cup of soy milk – tapioca can absorb a lot of liquid.
We like to have this as a breakfast treat, but it would work as dessert or an afternoon snack too. Another variation is to stir some chocolate chips in while it’s still hot, making what our kids jokingly call “moca tapioca”. Enjoy! ❤️🤗