Nut Butter & Jelly Raspberry Tapioca Pudding

Nut Butter & Jelly Raspberry Tapioca Pudding Recipe Overview

Tapioca is a starch extracted from the root of the cassava plant. The plant originated in Brazil but became widespread throughout South America and Asia. The pearls made of tapioca starch, when cooked, turn translucent and expand in size. If not rinsed, they create a jelly-like consistency.

And this is what we are after in this Nut Butter & Jelly Raspberry Tapioca Pudding recipe. Tapioca pearls cooked in plant milk along with coconut cream get the pudding-like creamy consistency. That combines so well with the berries, jam and nut butter (peanut, almond or any other of your choice). 

Nut Butter & Jelly Raspberry Tapioca Pudding

Tapioca is free from common allergens (gluten, nuts, and grains) and would fit in many sensitivity-prone diets. This recipe features high vitamin and mineral content, such as vitamin E, B-group vitamins, manganese and copper. Tapioca also a good source of plant-based iron and calcium.

It’s so easy to batch-make some tapioca pudding upfront and just mix it up with the favorite toppings before indulging into the treat. The pudding tastes great right from the stovetop or can be kept refrigerated for up to four days.

Nut Butter & Jelly Raspberry Tapioca Pudding

How to Serve Nut Butter & Jelly Raspberry Tapioca Pudding

Nut Butter & Jelly Raspberry Tapioca Pudding is best served with the fresh or frozen raspberries or other berries of choice, your favorite nut butter and possibly extra jam for extra sweetness.

Nut Butter & Jelly Raspberry Tapioca Pudding

This Nut Butter & Jelly Tapioca Pudding is an easy-to-digest gluten-free nutritious sweet to treat yourself and your loved ones.
Prep Time5 minutes
Cook Time15 minutes
Resting Time1 hour
Total Time1 hour 20 minutes
Course: Breakfast, Dessert
Keyword: Gluten free, Oil free, Vegan
Servings: 4
Calories: 360kcal


  • Saucepan


For Tapioca Pudding

  • 1 cup tapioca pearls soaked for an hour
  • 1 cup plant milk
  • 1/2 - 1 cup water
  • 1/2 cup coconut cream
  • 1 tbsp raw coconut sugar or maple syrup
  • 1 tsp vanilla extract

For Topping:

  • 1 cup raspberries fresh or frozen
  • 4 tbsp nut butter of choice
  • raspberry jam optional
  • 1/2 cup plant-based yogurt optional


  • Place soaked tapioca pearls, plant milk, water into a saucepan or a medium pot and simmer over medium heat for 5 minutes. Stir occasionally
  • Add coconut cream, sugar/maple syrup, vanilla extract and simmer for another 10 minutes until tapioca pearls turn soft and translucent and form a thick pudding-like consistency while continuing to stir occasionally.
  • Remove the pot from heat and let cool down slightly.
  • Choose a cup or a small bowl to serve tapioca pudding in. Place a quarter of all resulted tapioca pudding into the cup/bowl and add toppings of choice. In the case of frozen raspberries, defrost them first.
  • Enjoy right away or keep refrigerated for up to 4 days.

Nutrition Facts:

Nutrition facts below per 1 serving of tapioca pudding with peanut butter and raspberry toppings:

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