Traditional homey goodness. Tapioca pudding is an age old favorite of many people. It is easy to enjoy as a vegan treat also. We used home made soy milk.

Vegan Tapioca Pudding

Serving Size: 4


  • 1/2 cup tapioca pearls
  • 2 cups water for soaking
  • 3 cups soy milk (vanilla flavored if possible)
  • 2/3 cup sugar
  • 1/4 teaspoon salt
  • 1-2 teaspoon vanilla extract
  • optional 1 tablespoon cornstarch to make the pudding thicker

Tapioca Pearls


  1. The night before, place 1/2 cup tapioca pearls in a bowl with 2 cups of water and place a lid or plate over the top.
  2. The next day, put the soy milk, sugar and salt in a heavy bottom pot and mix.
  3. Drain the water from the tapioca and add to the soy milk.
  4. Heat the mixture on a low heat stirring all the time.
  5. It will take about 15-20 minutes to boil and the tapioca balls to become translucent.
  6. It is very important to stir the entire time, otherwise the soy milk will scorch and dis-flavor the pudding.
  7. You need to cook the tapioca until the little balls are completely transparent. Otherwise, they are still hard.
  8. If you are using vanilla soy milk then you only need to add 1 teaspoon of vanilla flavoring. Do so now, as the tapioca is thickening.
  9. If you are using plain soy milk, then you may want to add a 2nd teaspoon of vanilla flavoring.
  10. If you want a very thick tapioca, you may want to dissolve a tablespoon of cornstarch in a bit of water and add to the cooking tapioca once the balls have become transparent. Then add the cornstarch and stir until thickened.
  11. Pour the cooked tapioca into individual serving dishes and cool or serve warm.
  12. We put a small dollop of vegan whipped cream (e.g. Soyatoo) on top and a cherry as decoration.

Vegan Tapioca Pudding