Vegan Coconut Rum Raisin Tapioca Pudding
Eating animal-based dairy on Shavuot is a tradition that I am updating to meet my health goals and dietary preferences. I find ways to enjoy healthier “creamy” foods for the holiday by creating non-dairy “creamy” dessert options like this delicious one.
Tapioca, made from cassava (yuca) root vegetable, is a comeback food. I asked my parents and aunts and uncle and they all agree that they enjoyed tapioca pudding in their youth.
Tapioca is a lifelong food that can be enjoyed by everyone – from babyhood to old age. It is a gooey, creamy mouth food that is eaten by the spoonful. The added rum-soaked raisins makes the dessert fancy and may remind you of the ice cream flavor rum raisin.
Equipment: medium strainer, medium saucpan, individual bowls for serving
- In a small bowl, combine the raisins and rum, and set aside.
- Rinse the tapioca pearls in strainer.
- Place tapioca in medium saucepan and add 3 cups of water. Soak the tapioca for 30 minutes. Do not drain after soaking.
- Add the coconut cream, sugar, rum-soaked raisins and rum (it may be all soaked into the raisins) and kosher salt.
- Cook over medium heat, stirring frequently, until mixture comes to a gentle boil. Simmer uncovered over very low heat for 10 to 15 minutes, stirring frequently, until mixture is thick (it if becomes too thick add a bit more water).
- Stir well.
- Pour into bowls. Serve warm or chilled. Place plastic wrap on top of bowls so that the pudding does not develop a skin.
Reprinted with permission from © JewishFoodHero - All Rights Reserved.
Kenden Alfond is the author of Feeding Women of the Bible, Feeding Ourselves (2019). She is the founder of Jewish Food Hero, a website to nourish mind, body, and spirit. Her mission is to help a global community of women come home to themselves.