Sweet Treats

            Tapioca pudding dream with coconut and mango


As a child I loved eating pudding but since I stopped eating refined sugar I never had pudding again!

But then I found tapioca some time ago and totally fell in love with tapioca pudding! Seriously, that is maybe the best pudding I ever had! And it is really easy to make. Only a few ingredients and totally guilt free! I am really in love with this vegan life style. You can treat yourself without ever worrying or any bad conscience!

I didn't make that tapioca pudding for some time and I really don't know why. I think, I will make that one more often now, especially that coconut and mango combination completely hits my taste. You can fill that pudding in a jar and have it as a desert, as a breakfast or a snack. Like that you can even take it with you!


But have you wondered what tapioca actually is? Never heard of it?

Well, tapioca is a starch made from the root of the cassava plant. It can be purchased as granules, flakes and powders, but most commonly is the form of little pearls. Tapioca has a minimum of fat but is high in carbohydrates. It is a good source of iron, which is especially important if you are living on a plant-based diet. Another great advantage is, that tapioca is gluten-free and in addition low in sodium.

Seriously, those are little power pearls but I have to admit that it took me quite some time to find them! They are not so very common. If you can't find them in your local health store, ordering on the internet is always a good solution, but take care for organic products.

Anyway, I really hope you enjoy your pudding!


Tapioca pudding dream with coconut and mango

(for two)




- 1/3 cup tapioca pearls

- 3 cups coconut-rice milk

- 2 tbsp coconut rasps

- 1 tsp coconut sugar




1. Soak the tapioca for at least 4 hours in 1 cup of coconut-rice milk.

2. Move the soaked tapioca into a pan and add one more cup of coconut-rice milk. Cook slowly over medium heat until it starts boiling.

3. Add the last cup of coconut-rice milk, the coconut rasps and the coconut sugar.

4. Cook for 15 to 20 minutes until it has reached a creamy consistency. Stir constantly.

5. Move the pudding into a bowl and let it cool down. It will get more solid when cooling down.

6. Top with mango and some more coconut rasps. Enjoy!