Vietnamese Vegan Coconut Tapioca Pudding (Chè Bắp Xơ)
This Vietnamese Vegan Coconut Tapioca Pudding recipe is a delightful fusion of flavors and textures, perfect for those who want to enjoy a delicious dessert that's both vegan-friendly and full of cultural flair.
Allergens
None
Ingredients
- 1 cup small pearl tapioca
- 2 cans (13.5 oz) full
- fat coconut milk
- 4 cups water
- 1/2 cup sugar, or to taste
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Fresh fruit for garnish (kiwi, banana, and dragon fruit)
Instructions
- Rinse the tapioca pearls under cold water until the water runs clear.
- In a large pot, combine coconut milk, water, sugar, and salt. Bring to a boil over medium heat.
- Add the rinsed tapioca pearls and stir occasionally to prevent sticking. Reduce heat to low and cook for 20 30 minutes or until the pearls are transparent and have swollen in size.
- Remove from heat, add vanilla extract, and stir well. Let it cool for 15 20 minutes.
- Transfer the pudding into individual serving bowls or a large tray. Allow to cool completely before refrigerating for at least 3 hours, or overnight for best results.
Chef’s Insight
The secret to perfect tapioca pudding is stirring frequently during cooking to prevent clumping.
Notes
You can use almond or coconut milk as an alternative to coconut milk for a different flavor profile.