Low Iodine Vegan Sweet Coconut Tapioca Pudding
Total time2 hr 35 min
Prep time10 min
Cook time25 min
4.5(5)
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Learn more →Ingredients
4 servings
For the pudding
- ½ cup small pearl tapioca (not instant)
- 2 cups water
- 1 can (13.5 oz) full-fat coconut milk
- ¼ cup maple syrup
- ¼ tsp fine salt
- 1 tsp vanilla extract
For the coconut whipped cream
- 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
For serving
- ¼ tsp ground cinnamon (optional)
- toasted coconut flakes (optional)
Instructions
- 1
Place the tapioca pearls in a medium saucepan and cover with the 2 cups of water. Let soak for 30 minutes, until the pearls have absorbed most of the water and turned slightly translucent.
- 2
Set the saucepan over medium heat and stir in the coconut milk, maple syrup, and salt. Bring to a gentle simmer, stirring frequently, until the mixture begins to bubble around the edges, about 5 minutes.
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