Vegan Pumpkin Tapioca Pudding

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vegan pumpkin tapioca pudding recipe

This pumpkin tapioca pudding is the stuff fall dreams are made of-pumpkin and spice and everything nice. It’s ultra-creamy with little chewy bubbles that make each bite addicting in flavour and texture, sweet and customizable, you can use any type of toppings, flavours, or enjoyed on its own! It is a quick and easy dessert to prepare. If you are a fan of bubble tea and boba, this dessert is a must, plus it’s gluten-free, and makes for a unique fall dessert. Make sure you give yourself some time for preparation because the tapioca pearls need to soak for a half hour before you cook them.


Ingredients:

For the Pudding:

  • 1/3 cup tapioca pearls
  • 2 tbsp brown sugar or erythritol
  • 1 tsp vanilla extract
  • 2 cups coconut milk
  • 1/2 cup coconut cream or coconut milk

For the pumpkin:

  • 2 cups grated pumpkin
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg (optional)
  • juice from 1/2 of lemon
  • 1 tbsp of vanilla extract
  • 2 tbsp vegan butter

Instructions:

  1. Start by adding tapioca, coconut milk and coconut cream into a large bowl and let it sit for ~30min, for the pearls to soak up the liquid. Do not drain, after 30 min you can transfer the mixture into a large saucepan.
  2. Bring to a simmer over moderate heat and cook, whisking occasionally, until the tapioca is translucent nice and tender (~ 20 minutes). Make sure to stir frequently so that the tapioca doesn’t stick to the bottom.
  3. In another large saucepan melt 2 tbsp of butter, add grated pumpkin, sugar, the other spices, vanilla extract and lemon juice. Sauté the pumpkin stirring from time to time until it softens (~10 minutes), allow to cool completely.
  4. Distribute the pudding mixture amongst eight small glasses, and on top add pumpkin, walnuts and a bit more cinnamon if needed, and refrigerate for at least 4 hours.


Notes:

  1. You can also stir some of the cream in once the pudding has set.
  2. Do not let your pudding simmer for too long, as it will thicken considerably once it has refrigerated.
  3. Tapioca pearls– for this recipe use the smallest ones you can find.
  4. Coconut milk– you can also use full fat coconut milk, not the carton kind! For an extra richer flavour, swap out half the milk or coconut cream.
  5. Erythritol – but you can use any sweetener, you can use coconut or brown sugar, but your pudding will be darker in colour.
  6. Vanilla extract– A must for any good pudding.
  7. Almond milk– Replace the coconut milk with unsweetened almond milk and increase the tapioca pearls by 2 tablespoons.
  8. Coconut– you can add some coconut flakes on top.
  9. The pudding should always be stored in the refrigerator, covered.

Enjoy!

Nutrition Information
Pumpkin Tapioca Pudding
Yield 8
Serving Size 1
Amount per Serving
Calories 330
Total Fat 24 g
Saturated Fat 21 g
Trans Fat 0 g
Unsaturated Fat 2 g
Cholesterol 8mg
Sodium 61 g
Carbohydrates 29 g
Fiber 1g
Sugar 18 g
Protein 3 g

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