Vegan Tapioca Pudding

We recently studied ancient Americans in Story of the World. For our co-op snack, the mom who was teaching this lesson brought in tapioca pudding,. Tapioca is a starch from the Cassava plant and is found throughout Central and South America, so this was a fitting snack for our lesson. Alas, it wasn’t vegan so we did not partake, but I wanted to make a vegan version for Kyri and I to enjoy at home. I made a simple tapioca pudding, and she loved it! This is a wonderful base recipe, so a few simple additions would be welcome (chocolate chips are high on our list for the next batch!).

 

 

 

Vegan Tapioca Pudding

 ½ cup tapioca pearls

2 cups water

3 cups non-dairy milk

2/3 cup sugar

1 tsp vanilla

 

Soak tapioca pearls overnight in 2 cups water. The following day, drain water off tapioca, and put tapioca into medium saucepan. Pour in milk and sugar and heat over low heat ~ 15 minutes, stirring frequently. Tapioca pearls should be translucent when finished so cook longer if needed. After tapioca is transparent, remove from heat and add vanilla, stirring until completely mixed in. Transfer to ramekins or cups and let cool completely in refrigerator (uncovered) to set.

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