Tapioca pudding with coconut milk and soy milk

Tapioca Pudding with Coconut Milk and Soy Milk

Who doesn’t want a quick and flavorful dessert that delights not only the taste buds but also the eyes? Tapioca pudding with coconut milk and soy milk is such a dish, easy to make and an excellent choice for those who appreciate a combination of creamy textures and exotic flavors. This recipe is not only delicious but also vegan, making it suitable for a variety of diets.

Preparation time: 10 minutes
Soaking time: 30-40 minutes
Cooking time: 15 minutes
Total: 55-65 minutes
Servings: 4

Ingredients:
- 7 tablespoons of tapioca (small pearl type)
- 1 can of coconut milk (about 400 ml)
- 1 cup of soy milk (about 240 ml)
- 2 tablespoons of sugar (or to taste)
- 1-2 pinches of salt
- 1 teaspoon of vanilla extract
- Rose hip paste or sour cherry jam (for serving)

The History of Tapioca Pudding

Tapioca pudding has deep roots in the culinary traditions of several cultures, but at its core, it is a dish that uses tapioca, an ingredient derived from cassava, which has been utilized for centuries in various forms of gastronomy. Tapioca is valued not only for its unique texture but also for its ability to absorb the flavors of the ingredients it is combined with. This pudding recipe combines tapioca with coconut milk and soy milk, offering a creamy, dairy-free alternative that is full of flavor.

Step by Step

1. Preparing the tapioca
Start by placing the 7 tablespoons of tapioca in a bowl. Cover them with water, ensuring that the water completely submerges them. Set them aside for 30-40 minutes. This step is essential as it allows the tapioca to swell and soften.

2. Boiling the mixture
Once the tapioca has swollen, drain the excess water and add it to a saucepan. Pour in the coconut milk and soy milk, then add the two tablespoons of sugar and the salt. Mix the ingredients well to combine them evenly.

3. Cooking the pudding
Place the saucepan on low to medium heat. Stir constantly to prevent the tapioca from sticking to the bottom of the pan. In about 10-15 minutes, the mixture will thicken, and the tapioca will become translucent. Continue stirring to achieve a creamy and smooth texture.

4. Adding flavors
After the pudding has thickened, remove the saucepan from the heat and add the vanilla extract. This will provide an inviting aroma and enhance the final flavor of the pudding. Mix well to incorporate the flavor.

5. Cooling and portioning
Allow the pudding to cool slightly before pouring it into cups. Meanwhile, prepare the rose hip paste or sour cherry jam. Layer a teaspoon of this between the layers of pudding for a contrast of textures and flavors.

6. Final cooling
Once you’ve portioned the pudding into cups, place them in the refrigerator for at least an hour. This step will ensure a perfect consistency when serving and will intensify the flavors.

Serving

Once the pudding has set, it is ready to be served. You can garnish each cup with some fresh fruit or a mint leaf for an extra touch of color and freshness. I recommend serving it alongside a cup of green tea or a flavorful espresso, which will perfectly complement the dessert's taste.

Nutritional Information

This tapioca pudding with coconut milk and soy milk is not only delicious but also healthful. Tapioca is a good source of carbohydrates, while coconut milk provides healthy fats. Soy milk is rich in plant-based proteins, making this dessert a balanced option. Each serving contains approximately 180-200 calories, depending on the amount of sugar used.

Variations and Practical Tips

- Vary the flavors: You can experiment with other flavors, such as cinnamon or nutmeg, to give your pudding an interesting twist.
- Frozen treat: If you want a refreshing dessert for warm days, you can freeze the pudding in popsicle molds. It’s a great option for a healthy and cooling treat.
- Alternative sweeteners: If you prefer to avoid sugar, you can use maple syrup, honey, or a natural sweetener like stevia.

Frequently Asked Questions

1. Can I use another type of milk?
Yes! You can use almond milk, oat milk, or any other plant-based milk in place of soy milk.

2. What type of tapioca should I use?
For this recipe, it is recommended to use small tapioca pearls, which can be found in most stores. Make sure to choose the kind intended for sweet dishes.

3. Is this dessert suitable for vegans?
Absolutely! The recipe is completely vegan, using only plant-based ingredients.

4. Can I add fruit to the mixture?
Of course! Fresh or dried fruits can add a delicious note and a crunchy texture.

In conclusion, this tapioca pudding with coconut milk and soy milk is not just a simple dessert but a culinary experience that brings joy in every spoonful. Whether you make it for yourself or for loved ones, it’s a dessert that won’t disappoint. Happy cooking!