YIELD: 6 SERVINGS
Tapioca pudding is one of those desserts that most people either love or hate, and I truly do adore it! Having grown up with only the instant puddings, I find this homemade version is so much better. It may change your mind if you’re not a fan already. Seek out tapioca pearls in the baking section of most grocery stores, or find an endless variety of shapes and colors in Asian markets.
Directions
In a 2-quart pot, whisk together all the ingredients until smooth.
Over medium-high heat, bring to a boil, stirring constantly.
Once boiling, reduce heat to low and simmer for 15 minutes, stirring very often, until the pudding is thickened and pearls are no longer white and firm but instead clear and gelatinous.
Place into serving dishes or a flexible airtight container and chill until completely cold.
Serve cold.
Store in an airtight container for up to 1 week in the refrigerator.
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Ingredients
½ cup small tapioca pearls (not instant)
1 cup canned full-fat coconut milk
2 cups non dairy milk
½ teaspoon salt
½ cup sugar
1 teaspoon vanilla
