Tapioca Pudding is delicious and fun to eat. It’s only natural that it deserves its own special day of
celebration! Here’s our favorite vegan recipe. We love this served with an oversized scoop of NO BULL.
Ingredients:
1 ½ cup plant-based milk of choice
½ cup tapioca pearls
1 can (13.5oz) full-fat coconut milk
½ cup granulated sugar
½ tps vanilla extract
1/8 tsp salt
5 strawberries
Directions:
Combine milk, tapioca pearls, coconut milk, sugar, salt and vanilla extract in a pan.
Bring to a boil over medium heat, whisking continusouly.
Once boiling, reduce heat to low and simmer for 30 mins. Stir occasionally.
Meanwhile, puree your strawberries to make a pulp. Set aside.
Remove from pearl mixture from heat and mix with strawberry puree. Transfer to glasses for serving.
Remove from heat and transfer to glasses for serving.
Cool in the refrigerator for about 2 hrs.
Serve with a scoop of NO BULL ice cream.