Here is an easy homemade from scratch tapioca pudding recipe.
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⭐ Why you'll love this recipe
- This tapioca pudding recipe is easy to make.
- Only 5 ingredients.
- Ready in 15 minutes.
- This recipe is vegan, paleo and AIP compliant.
📖 Ingredient notes
- Tapioca. You can either use tapioca pearls or tapioca granules. Tapioca pearls are like tiny white pearls. In France, they are harder to find than tapioca granules. Tapioca granules are not as beautiful as tapioca pearls when they are dry. They are more like coarse salt. Surprisingly, tapioca granules form little pearls once they hydrated. So in the end you can use either one of them and you will get the same result.
- Non dairy milk. If you are on AIP make sure to use either tigernut milk, coconut milk. If you use full fat coconut milk, make sure to mix it with water by using half the quantity of coconut milk and half the quantity of water. Why half water and half coconut milk? Because coconut milk is high fat. Which can be a bit "heavy" on the stomach and consequently can make you feel a little nauseous if you eat too much of it. If you are not on AIP, you can use almond milk or any other kind of non dairy milk you like.
- Carob powder. It is an AIP compliant cacao powder alternative. It is made from dried, roasted carob tree pods. It has a lighter flavor than cacao powder. It tastes a little bit like caramel. If you are not on AIP, feel free to use cacao powder.
For the quantities and complete list of ingredients for this tapioca pudding recipe, please see the recipe card below.
🥣 Step by step instructions
- Pour the non dairy milk or water in a saucepan and bring to a boil. If you use water, as you won’t get the flavor of the non dairy milk, you can compensate this by adding a little bit more of vanilla, cinnamon or carob.
- Toss in the tapioca and stir continuously with a spoon.
- Add in the carob powder, vanilla extract and maple syrup.
- Let it cook on medium heat while stirring continuously until you get a pudding like consistency (about 10 minutes). As the pudding continues to thicken while it cools down, turn off the heat when the pudding is still quite liquid. Adjust the cooking time according to the consistency you like for your pudding.
- Transfer this tapioca pudding to a bowl and voilà! Let it cool off before serving. Bon appétit!
💬 Frequently Asked Questions
What is tapioca made out of?
Tapioca is made out of cassava which is a long tuberous starchy root. Unfortunately, many people are intolerant to cassava. So if you are intolerant to cassava, you might not tolerate tapioca. Although I have heard that some people can't tolerate cassava flour but are ok with tapioca.
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📋 Recipe / Recette
Tapioca pudding (vegan, AIP, paleo)
A very simple recipe ready in 15 minutes!
Ingredients
- 40 grams (¼ cup) tapioca pearls or tapioca granules
- 500 millilitres (2 cups) non dairy milk or water (see notes)
- 1 or 2 Tablespoons carob powder (or cacao powder if you are not on AIP)
- 1 teaspoon vanilla extract
- Pinch of cinnamon
Optional:
- 1 or 2 tablespoon maple syrup
Instructions
- Pour the non dairy milk or water in a saucepan and bring to a boil. If you use water, as you won’t get the flavor of the non dairy milk, you can compensate this by adding a little bit more of vanilla, cinnamon or carob.
- Toss in the tapioca and stir continuously with a spoon.
- Add in the carob powder, vanilla extract and maple syrup.
- Let it cook on medium heat while stirring continuously until you get a pudding like consistency (about 10 minutes). As the pudding continues to thicken while it cools down, turn off the heat when the pudding is still quite liquid. Adjust the cooking time according to the consistency you like for your pudding.
- Transfer the pudding to a bowl and voilà! Let it cool off before serving.Bon appétit !
Notes
Non dairy milk. If you are on AIP make sure to use either tigernut milk or coconut milk. If you decide to use coconut milk, make sure to use 250 ml (1 cup) full fat canned coconut milk mixed with 250 ml (1 cup) water otherwise it will be too heavy on the stomach. If you are not on AIP, you can use almond milk or any other kind of non dairy milk you like.
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.
Nutrition facts per serving
Calories: 146kcalCarbohydrates: 37gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 17mgPotassium: 101mgFiber: 3gSugar: 16gVitamin A: 1IUVitamin C: 1mgCalcium: 55mgIron: 1mg
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Marika
Can you freeze this pudding in jars? Or put it in glass jars and boil them seal them and store in the refrigerator for longer? How long are they good for?
Bea C.
Bonjour Marika. This pudding can be stored in airtight containers in the refrigerator for up to 3 days. I haven't tried to freeze them but I guess you could. Please let me know if you do try!
Tristan Marci
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Carrie
This was delicious, even without the maple syrup! (I’m avoiding ALL sweeteners.) Thanks for another great recipe! I might try adding some raspberries next time I make it, or at least serve it with some on top.