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Coconut Tapioca Pudding [vegan] [gluten free]
Creamy and fruity, this vegan Coconut Tapioca Pudding is layered with banana and passion fruit.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 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
Instructions
- Place tapioca and coconut milk in a pan. Leave to soak for 30mins to 1 hour.90 g small pearl tapioca , 750 ml coconut milk - not canned but from chilled aisle
- 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.4 Tbsp golden caster sugar, 1 tsp vanilla extract
- 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.3 bananas, 3 passion fruits, coconut flakes
- 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: 1servingCalories: 217kcalCarbohydrates: 49gProtein: 2gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 13mgPotassium: 362mgFiber: 7gSugar: 24gVitamin A: 578IUVitamin C: 18mgCalcium: 63mgIron: 1mg