Creamy Vegan Tapioca Pudding with Cardamom
I absolutely adore this tapioca pudding - the pearls burst in your mouth like tiny jewels, releasing their creamy texture and the warm, fragrant embrace of cardamom. It's the perfect balance of sweetness and spice, with a velvety consistency that coats your palate. Every spoonful feels like a gentle hug, transporting you to a place of pure comfort and contentment.
Ingredients
- ☐ tapioca pearls — ½ cup, small pearl size
- ☐ coconut milk — 1 can (13.5 oz), full fat
- ☐ almond milk — 1 cup, unsweetened
- ☐ maple syrup — ¼ cup, or to taste
- ☐ cardamom pods — 6, lightly crushed
- ☐ vanilla extract — 1 teaspoon
- ☐ pinch of salt
Nutrition Facts
Per serving · 6 servings total
Instructions
Tap a step to mark it complete as you cook.
Rinse tapioca pearls under cold water until water runs clear. Drain thoroughly and set aside.
In a medium saucepan, combine coconut milk, almond milk, and crushed cardamom pods. Bring to a gentle simmer over medium heat, stirring occasionally.
Once simmering, add the rinsed tapioca pearls and reduce heat to low. Cook for 15-20 minutes, stirring frequently, until pearls become translucent and thick.
Stir in maple syrup, vanilla extract, and salt. Continue cooking for another 5 minutes, stirring constantly, until pudding reaches your desired consistency.
Remove from heat and discard cardamom pods. Pour pudding into serving bowls or ramekins and let cool to room temperature.
Once cooled, cover and refrigerate for at least 2 hours, or until completely chilled and set. Serve cold with a sprinkle of extra cardamom if desired.
Recipe notes
For a richer texture, you can use full-fat coconut milk only. The pudding will thicken more as it cools. For a stronger cardamom flavor, you can add an additional pod or use ground cardamom instead.
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