Tapioca pudding is delicious, but the traditional recipe uses rich dairy custard and lots of sugar. That’s just fine for sometimes, but if you’re looking for a lighter snack or a vegan version then here’s a great alternative. This recipe from, called “Sago pudding” in Malaysia, uses coconut milk instead of custard.
Ingredients:
- 1/3 cup tapioca pearls
- 2 1/2 cups of coconut milk or cream
- 1/2 cup sugar or other granulated sweetener
- 1 tsp vanilla extract (optional)
- Optional: mango or other fruit for topping
Start by soaking the tapioca in the coconut milk until tender, about half an hour. Then transfer the mixture to a pot, add sugar, and bring to a simmer while whisking regularly. Stir and simmer for about 15 minutes until the mixture thickens.
Next, add the vanilla extract if you wish. If you like the taste of coconut then there’s no need to add it, as the pudding will taste nice and sweet already. If you like vanilla flavor, or wish to mask the taste of the coconut a bit, then you’ll likely enjoy it with the vanilla.
Finally, chill in the fridge for a few hours and serve topped with fruit. You can also add any other toppings you might like, such as coconut flakes or chocolate.
