Vegan tapioca pudding is hard to come by, as most contains eggs and dairy products. Some people who are not big into puddings may not like this, as it has a bit of an odd texture (but I love it). Once I found out about my gluten allergy I started making this recipe a lot since it's always gluten-free. This recipe is a big hit whenever I bring it to gatherings.


  • 2/3 cup organic coconut sugar
  • ½ cup organic cornstarch
  • 2 dashes of sea salt
  • 6 tablespoons of instant tapioca
  • 5 cups vanilla almond milk
  • 1-2 cups frozen organic blueberries
  • 2 tsp vanilla extract



  • In a medium saucepan, over medium heat, combine sugar, cornstarch, salt and tapioca. Gradually stir in the milk until smooth. Stirring constantly, bring to a boil over medium heat.
  • Let boil for one minute and then remove from stove. Stir in vanilla. Pour in 1-2 cups of blueberries, or as many as you like. Chill in fridge to set pudding. Enjoy!


More options

  • Place the blueberries in a medium sized casserole dish. Pour over tapioca pudding once it is done. Chill.
  • Stir in some chocolate chips (1-2 cups) when you add the vanilla extract.
  • If it's winter time, you can place the pudding outside first, before you place in fridge. It's not very good on the fridge to place items immediately from the stove into it.
  • If you are in a pinch and run out of cornstarch, you can replace it with arrowroot instead. Use more though, about ¾ a cup would work best. Arrowroot is great to use too, since it's not highly allergenic compared to cornstarch.


Serves 8.

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