Low Sodium Vegan Coconut Tapioca Pudding

Total time1 hr

Prep time5 min

Cook time25 min

Low Sodium Vegan Coconut Tapioca Pudding

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Ingredients

4 servings

½ cup small pearl tapioca (not instant)
1 can (13.5 oz) full-fat coconut milk
Thai Kitchen Unsweetened Coconut Milk - 13.66 Fl. Oz.Goya Coconut Milk 13.5oz Thai Kitchen Organic Unsweetened Coconut Milk - 13.66 Fl. Oz.Native Forest Unsweetened Organic Classic Coconut Milk 13.5 fl oz A Taste of Thai Coconut Milk 13.5 Oz
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1 cup plant-based milk
¼ cup maple syrup
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tsp vanilla extract

For serving

ground cinnamon, for serving (optional)
fresh fruit, for serving (optional)

Instructions

1
Combine the tapioca pearls, coconut milk, plant-based milk, maple syrup, and salt in a medium saucepan. Let the mixture soak for 5 minutes — the pearls will begin to absorb the liquid.
2
Place the saucepan over medium heat and cook, stirring frequently, until the mixture comes to a gentle simmer, about 5–7 minutes.

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