This is a vegan version of traditional tapioca pudding that is made with milk and eggs. I used a combination of canned coconut milk for a rich and creamy texture and soy milk to balance it out. As a sweetener I used honey, but if you are a vegan who doesn’t eat honey you can use maple or agave syrup. I love adding the pomegranate reduction to part of my mixture because it makes it such a pretty pink color and adds lovely flavor. If you want you can leave the pudding plain, but the pomegranate reduction is not difficult to make, you’ll find instructions on how to make it in the Notes section of my recipe.
Coconut Pomegranate Tapioca Pudding (Vegan)
Yield 6 cups
- 1/2 cup (90g) Small Pearl Tapioca
- 1 can (13.66oz / 400ml) full fat Coconut Milk
- 2 1/3 cup (560ml) Dairy Free Milk from a carton (soy, almond, coconut, rice, cashew, oat, etc.)
- 1/4 cup (85g) Honey (maple and agave syrup work too)
- 1/2 tsp Coarse Salt (1/4 tsp fine salt)
- 1 tsp Vanilla Extract*
- 2 tbsp (35g) Pomegranate Reduction (see recipe in the notes)
*If you have a vanilla bean you can use it instead of vanilla extract: Use the seeds and pod from 1/2 a vanilla bean, add it in the very beginning when soaking, let the pod stay in the mixture during the entire cooking process for maximum flavor and remove it right before placing the pudding in serving glasses.
Tools: large soup pot, silicon spatula, 6 glasses for serving, medium bowl
- Combine the tapioca and both milks in your soup pot, stir and let them soak for 15 minutes.
- Turn stove on high heat, add your honey and salt and let it reach a boil (this may take about 10-15 minutes). Lower the heat to medium-low and begin stirring for about 15-25 minutes or until the mixture has thickened (mine took 20 minutes to cook after it came to a boil). The best way to check if it’s ready is by just tasting it, it should feel soft but still hold its shape, not crunchy. At this point you can add more honey if it is not sweet enough for you.
- Once your pudding is done cooking add in the vanilla, stir. Divide 2/3 of the mixture into 6 serving glasses, mix the pomegranate reduction into the remaining 1/3 of the mixture, ladle this on top.
- Allow them to cool completely to room temperature, then chill for at least 2 hours. This can be kept, covered in the fridge for up to 4 days. You can decorate with fresh pomegranate and mint if you like.
To make the Pomegranate reduction:
Peel 2 pomegranates, blend the seeds in a blender until slushy, pass through a fine mesh sieve, squeezing out as much juice as possible with a spoon. Pour and weigh the strained juice into a small saucepan, whatever the weight is add a 1/4 of the amount of sugar (so if you have 100g juice it would be 25g sugar). Place the pan on a high heat, allow it to boil (keep an eye on it because it can boil over. Then lower the heat to medium and allow it to simmer and reduce for about 30-40 minutes or until it has reduced to half its amount. Use right away or store in the fridge for up to 1 week.
Serving Size 1 glass
Amount Per Serving
% Daily Value
Total Fat 15.8 g
Saturated Fat 12.7 g
Sodium 219 mg
Total Carbohydrates 33.9 g
Dietary Fiber 0.6 g
Sugars 16.3 g
Protein 4.5 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.