Easy Tapioca Pudding Recipe (Vegan and Gluten-Free)

Tapioca Pudding

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  • 01 of 04

    Step #1: Pick up Some 'Seed Tapioca' From Your Grocery Store

    For This Recipe, You Will Need

    • 1/2 cup SEED tapioca (available in the baking aisle - see photo) - serves 2-3 people
    • 2 cups water
    • 1/3 to 1/2 tsp. salt
    • 1/2 can coconut milk
    • table syrup for serving (We like maple syrup even if it's not strictly Thai)
    • Optional: 1 ripe mango, cut up (for cutting instructions, see link below) or other fruit (this dessert is just as delicious plain)

    For Mango instructions, see how to prepare fresh mango.

    Continue to 2 of 4 below.
  • 02 of 04

    Step #2: Soak the Tapioca for 10 Minutes

    Covering Tapioca with Water. D.Schmidt

    Place 1/2 cup seed tapioca in a pot and cover with 1 cup water. Allow to soak ​for 15 to 20 minutes (avoid over-soaking, or tapioca will be unable to hold its sphere-like shape).

    The tapioca will absorb much of the water. Pour off excess water and add 2 more cups water plus 1/8 tsp. salt and place pot over high heat. (Or, if you prefer, you can transfer to a slow cooker and cook it that way.)

    Continue to 3 of 4 below.
  • 03 of 04

    Step #3: Cook Tapioca for 15 Minutes

    Tapioca on spoon
    Cooking the Tapioca. D.Schmidt

    Bring tapioca to a boil, then reduce heat to medium-low and, stirring occasionally to keep tapioca from sticking, continue cooking 20 to 30 minutes.

    After 15 minutes, most of the tapioca seeds will be translucent (as shown). Continue cooking until all are translucent (5 to 10 more minutes). Remove from heat and let tapioca sit on the stove-top. If you'd prefer to serve your tapioca warm (good for winter!), your tapioca is ready to put together. If you prefer it cold (our personal favorite and great for the summer!), place pot in the refrigerator for a few hours until cold.

    Continue to 4 of 4 below.
  • 04 of 04

    Step #4: Put Your Tapioda Pudding Together

    Tapioca Mango Pudding
    Tapioca Mango Pudding - Mmmm!. D.Schmidt

    To put your pudding together: Scoop about 1/4 cup of the warm, cooked tapioca into individual bowls. Drizzle over 2 to 3 Tbsp. syrup, then add the mango pieces or other fruit (if using) and top with a generous amount of coconut milk (3 Tbsp. to 1/4 cup per portion). Stir, or leave unstirred. This dessert looks pretty unstirred, with the syrup and coconut milk just drizzled over. Then each person can stir their own. They can also add more syrup if they want it sweeter, or more coconut milk as desired.

    Tips: For reheating, you can use the microwave (no need to heat the coconut milk), or simply place tapioca in a saucepan with a little water and stir until warm.

    Tapioca Pudding is vegan plus gluten-free and lactose-free; in other words, it's great for all diets and tastes! ENJOY!