Coconut Tapioca Pudding [vegan] [gluten free]

Creamy and fruity, this vegan Coconut Tapioca Pudding is layered with banana and passion fruit.

Creamy and fruity, this vegan Coconut Tapioca Pudding is layered with banana and passion fruit.

Forget bad school dinner memories, this tapioca pudding is really delicious. Depending on what fruits are in season, you can mix and match other fruits such as mango or pineapple. This recipe is suitable for babies from 6 months +. Simply make sure you chop or remove the coconut flakes to prevent small babies from choking.

This is an easy and straightforward recipe. Just remember to use coconut milk from the chilled aisle or long-life section for it (I used Plenish from the chilled aisle). Do not use canned coconut milk.

I hope you enjoy this coconut tapioca pudding recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!

Coconut Tapioca Pudding [vegan] [gluten free]

Creamy and fruity, this vegan Coconut Tapioca Pudding is layered with banana and passion fruit.

5 from 2 votes

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes

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Prep Time 35 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Kids’ Favourites, Vegan Desserts

Cuisine English, French

Servings 6 people

Calories 217 kcal

Equipment

saucepan

mixing bowl

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients

 

MetricUS Customary

 

1x2x3x

• 90 g small pearl tapioca
• 750 ml coconut milk – not canned but from chilled aisle
• 4 Tbsp golden caster sugar
• 1 tsp vanilla extract

TOPPINGS:

• 3 bananas
• 3 passion fruits
• coconut flakes

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Instructions

 

• Place tapioca and coconut milk in a pan. Leave to soak for 30mins to 1 hour.
• Stir sugar and vanilla extract into the tapioca mix. Heat up to a boil then, stirring often, cook under slow heat for around 20-30 mins. The tapioca is cooked when it is completely translucent. Leave to cool completely when done.
• When you are ready to serve, mash bananas and scoop out the pulp of the passion fruits. Dry roast the coconut flakes in a pan.
• Place 2 tablespoons of mashed banana at the bottom of each glass or serving dish. Add 3 Tbsp of tapioca pudding. Top with passion fruit pulp and roasted coconut flakes. Repeat until the 6 glasses or serving dishes are filled. Cover and refrigerate for 1-2 hours before serving.

Nutrition

Serving: 100gCalories: 217kcalCarbohydrates: 49gProtein: 2gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 13mgPotassium: 362mgFiber: 7gSugar: 24gVitamin A: 578IUVitamin C: 18mgCalcium: 63mgIron: 1mg

Find this recipe online:

Coconut Tapioca Pudding [vegan] [gluten free]

https://theflexitarian.co.uk/recipe-items/coconut-tapioca-pudding-vegan-gluten-free/

DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk.

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