Eosinophilic Esophagitis Friendly Vegan Coconut Tapioca Pudding
Total time1 hr
Prep time5 min
Cook time25 min
4.7(4)
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Learn more →Ingredients
4 servings
- ½ cup small pearl tapioca (not instant)
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup plant-based milk
- ¼ cup maple syrup
- ¼ tsp salt
- 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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