Vegan Vanilla Pudding -4 Ingredients,Healthy,Dairy-free
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This Vegan Vanilla Pudding is:
*Easy,Healthy, and Delicious
*Dairy-Free, Egg-Free, Nut-Free, Gluten-Free,Corn-Free, Soy-Free, and Refined Sugar-Free
*Vegan, Paleo, AIP, Whole30
When you have children with multiple allergies and find an healthy dessert that is delicious, kids approved and easy to make, you make sure to make it often and tell all your allergy-friendly, healthy-eating friends. So, when I discovered I can make vegan coconut tapioca pudding with only 4 ingredients that didn’t involved corn starch and milk, I was super excited, and I knew I have to share it with you guys.
The main ingredient for this vegan vanilla pudding is tapioca pearls. It’s also possible to make it with tapioca starch instead of tapioca pearls, however, the tapioca pearls work so much better and easier.
The best one I found and use is from Let’s Do Organic. You can find them on Amazon or Earth Fare if you have one around where you live (that’s where I found them initially).
I love that is so easy to make and is delicious. It tastes just like the pudding my mom used to make us when we were kids from instant pudding, that contained not so healthy ingredients, like artificial flavors, colors and high amounts of sugar.
However, this version is healthy, free of artificial flavors and colors, and is refined sugar free. It also dairy-free (since one if our children has dairy allergies), but you could replace coconut milk with whole milk if you wish.
Ingredients and Directions for Vegan Vanilla Pudding
In order to make this easy healthy vanilla pudding you need:
• Tapioca Pearls
• Coconut Milk
• Vanilla
• Maple syrup
• Sauce Pan
• Pudding cups
To speed up the cooking process, soak the tapioca pearls for 30 min to 1 hr in 1 cup of coconut milk. After soaking add the pearls with the rest of the coconut milk to a sauce pan. Cook on medium heat, while stirring occasionally, until the pearls look translucent and the pudding starts to thicken. Remove from heat and add the vanilla and maple syrup.
If you don’t have time to soak the tapioca pearls, you can add them directly to the sauce pan and follow the same instructions as above. The cooking time it will be a little bit longer.
After cooking, pour the pudding in individual cups and refrigerate for few hours until the pudding has thickened . Serve with fresh fruit, chocolate chips, or just plain. Of course, eating it warm might be best on cold winter days. It can also be used as a custard filling for pies or fruit tarts, like I used in these delicious gluten-free vegan mini fruit tarts.
If you are in need of cute, classic cups to serve the coconut vanilla pudding, these ceramic ramekins are super cute and elegant. I love that you can double them as a serving dish for dips or sauces, and are great service size for my toddler.
Other similar recipes you would love:
Vegan Chocolate Tapioca Pudding
Gluten-free vegan mini fruit tarts
- 1/4 cup tapioca pearls
- 1 tbsp vanilla
- 2 tbsp maple syrup
- 3 cups Coconut Milk
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In a bowl soak the tapioca pearls with 1 cup of coconut milk for about 30 mins.
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After the 30 mins have passed, add the soaked pearls and any excess coconut milk to a saucepan.
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Add the rest of the coconut milk,and bring to a boil.
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Cook on medium heat for about 15 mins, until tapioca pearls turn from white to transparent color and the liquid becomes a thicker consistency. Be sure to stir often.
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Remove from heat and add in maple syrup and vanilla.
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Refrigerate for 3-4 hours to serve cold, or serve it immediately as a warm dessert.
