I don’t know, puddings don’t do anything for me. The thing is, my husband loves them. Especially tapioca. It’s such an old school dessert and very easy to veganize, too. I see lots of recipes using whole eggs and whipped egg whites and all kinds of things that you really don’t need to get the rich, dreamy texture you hope for in it. Mine has the added bonus of vanilla bean because I am a monster who cannot be stopped when it comes to my handy jar of vanilla bean paste. I always mean to make this for my husband, but I never seem to get around to it. He was thrilled.
Old Fashioned Tapioca Pudding
Makes 6 servings
1/2 cup small pearl tapioca, soaked for at least 3 hours
3 cups non-dairy milk of your choice, rice is especially nice
1/2 cup granulated sugar
Pinch of salt
1 teaspoon vanilla bean paste
1 teaspoon pure vanilla extract
2 flax eggs, cooled and pushed through a sieve
In a medium saucepan over medium heat, combine the soaked and drained tapioca and non-dairy milk. Bring to a boil, continuously whisking. Once boiling, reduce the heat to low and simmer, whisking occasionally until the pudding has thickened, about ten minutes. Add the vanilla bean paste, vanilla and the flax eggs. Whisk until fully combined, take off the heat, pour into a heat-proof bowl and set aside to cool. You can serve this hot, warm or cold.