I have never quite replicated my mother’s perfectly airy, yet creamy tapioca pudding. Like clockwork every year, my dad would request the chewy pearls for his birthday dessert. While I always tried to create a perfect ending to his special day, the result was tasty, albeit imperfect. I always whipped the egg whites just a tad too long. But, whoever made it, made it with love, and he knew it.
Anyone can master this vegan, sugar and dairy-free version of the traditional tapioca pudding recipe. I created this recipe while in need of a treat during a month-long cleanse. It has the richness and texture of the original recipe, but uses coconut milk and almond milk as the base and Stevia as the sweetener. If you prefer not to use Stevia, you can substitute it with 1/4 to 1/3rd cup of unrefined sugar. Using the ground tapioca pearls or tapioca starch is also optional. The same thickness can be achieved with longer cooking. Continue reading