Tapioca pudding is a staple in Latin America, and for good reason: its soooo tasty. Have it for breakfast or as a dessert, serve it warm or cold and top it with whatever you’d like. I usually go for mine cold topped with tropical fruits while my boyfriend like it warm with cinnamon on top.
Vanilla Tapioca Pudding
About 1.5 h, makes 2 big servings (20 min semi active cooking time)
- ⅓ cup (4 tablespoons + 1 topped tablespoon) small tapioca pearls
- A dash of cinnamon
- 1 (2.5 dl) cup non-dairy milk
- 1 can full fat coconut milk or coconut cream (I only had tiny ones, that’s why there’s so many on the pics)
- 2 tablespoons maple syrup (depending on how sweet you like it)
- 2 teaspoons pure vanilla extract
- A pinch of salt
- Optional: chopped fresh mango and passionfruit or cinnamon to dust it
How to make it all come together:
- Soak the tapioca pearls in the 1 cup of non-dairy milk for about an hour in a small pot.
- Add coconut milk, maple, cinnamon vanilla, and salt. Bring contents to a boil on medium heat, stirring occasionally. Reduce heat and simmer for 20 minutes continuing to stir quite often. It tends to get stuck to the bottom of the pot otherwise.
- Remove from heat and allow the pudding to cool. Divide it between some glass bowls or jars into portions. If you like it hot, dive in after letting it cool off to an eating temperature (10 minutes). Traditionally it’s eaten cold, and that’s how I like it, so I chill mine overnight.
