Sago Pudding - Aka - Tapioca Pudding Recipe

How to make it

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• In a small bowl, combine the tapioca pearls with coconut milk and coconut cream and let it sit for 30 minutes, for the pearls to thicken.
• Transfer the mixture into a small saucepan.
• Add the granulated sweetener and place it over medium heat.
• Once it begins to simmer, reduce it to low and gently stir it for 10-15 minutes, before removing from the heat.
• Whisk in the vanilla extract.
• Distribute the pudding mixture amongst eight small glasses and refrigerate for at least 4 hours.
• Before serving, blend your mango and spread over the top of each pudding.
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• Notes
• Tapioca pudding flavor variations
• While this pudding tastes delicious on its own, here are some other flavor ideas for some variety!
• Coconut– Fold through 1/2 cup shredded coconut flakes once the pudding has simmered, and serve with coconut flakes on top.
• Chocolate– Stir through 2-3 tablespoons of cocoa powder to the mixture, before you bring it to a simmer.
• Banana– Whisk in 1/2 mashed banana to the pudding, and serve with sliced bananas.
• Almond milk– Replace the coconut milk with unsweetened almond milk and increase the tapioca pearls by 2 tablespoons.
• Sugar free- Use any sugar free sweetener for the granulated sweetener.
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• Storing and freezing vegan tapioca pudding
• To store: The pudding should always be stored in the refrigerator, covered. It will keep well for up to 2 weeks.
• To freeze: Cover the puddings and place them in the freezer for up to 2 months.
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• Nutrition
• Serving: 1serving | Calories: 195kcal | Carbohydrates: 10g | Protein: 2g | Fat: 16g | Sodium: 10mg | Potassium: 254mg | Fiber: 2g | Vitamin A: 223IU | Vitamin C: 10mg | Calcium: 15mg | Iron: 2mg | NET CARBS: 8g