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Nut Butter & Jelly Raspberry Tapioca Pudding
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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.
Course Breakfast, Dessert
Keyword Gluten free, Oil free, Vegan
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 1 hour
Total Time 1 hour 20 minutes
Servings 4
Calories 360kcal

Equipment

  • Saucepan

Ingredients

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

Instructions

  • 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.