Coconut Maple Tapioca Pudding

My sister made tapioca pudding a few weeks ago for her sports studio party. She wanted to bring something healthy-ish, or as healthy as possible when it comes to desserts. When she sent me the recipe she used, it had too much refined sugar in it. It got me very interested. I've never made Tapioca pudding before and I wondered if I could make it without refined sugar and also make it vegan. I found out that it is actually very easy to make and only requires some patience.

The texture of tapioca pudding is very interesting. It has a jelloish kind of feel, which make it very fun to eat. I love the flavors of the coconut and maple in this recipe, But you can also replace the coconut milk with heavy cream if you don't like the coconut flavor and don't mind if it won't be vegan.

This recipe of coconut maple tapioca pudding is paleo, vegan, refined sugar free, dairy free and just delish!

Ingredients:

*8-10 servings.

1 cup small Tapioca pearls

3 cups of water

1/2 cup pure maple syrup

1 tsp vanilla extract

pinch of salt

1 can of full fat coconut milk

Instructions:

1. Put the Tapioca pearls in a cooking pot and cover with water. Let sit for 20 minutes.

2. Add 2 cups of water and cook on small flame for 20 minutes or until all the pearls are see-through, stir every few minutes so the pearls don't stick to the pot. You can add more water during the process if needed.

3. Add the maple syrup, vanilla extract and slat and stir.

4. Add the coconut milk and cook for 10-20 more minutes.

5. Pour the pudding into serving cups and cool in the fridge over night.

Bon Appetit!