Blueberry tapioca pudding
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!
- 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.