Coconut Tapioca Pudding

This fun plant based Halloween treat puts a spooky twist on a delicious classic coconut tapioca pudding recipe. This simple recipe for vegan tapioca pudding uses plant based food coloring to create a fun and delicious dessert for all. This recipe is vegan, dairy-free, gluten-free, refined sugar-free, oil-free, and artificial color free!

5 from 7 votes

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Prep Time 30

Cook Time 10

Chill Time 15

Total Time 55

Course Dessert

Servings

Ingredients

1 ½ cups almond milk
1 can lite coconut milk
½ cup tapioca pearls
1 tablespoon date syrup
1 teaspoon vanilla extract
2 teaspoon Rawnice Charcoal Superfood Powder
2 cups frozen raspberries
fresh berries

Instructions

Add the tapioca pearls to the almond milk and let soak for 30 minutes.
Once soaked combine in a saucepan with the coconut milk, date syrup, vanilla, and Rawnice charcoal and whisk on medium high heat, stirring regularly.
Once the tapioca pearls absorb the water, remove from heat and let cool in the fridge.
The filling is simply defrosted raspberries smashed up! Layer the tapioca pearls and raspberry filling and let chill. Top with berries and rambutan and Enjoy!

Keyword coconut, halloween, tapioca

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