Vegan Coconut Rum Raisin Tapioca Pudding

Kenden Alfond
Recipe by
Kenden Alfond

Eating animal-based dairy on Shavuot is a tradition that I am updating to meet my dietary preferences. I find ways to enjoy “creamy” foods for the holiday that work with my dietary needs by creating non-dairy dessert options like this delicious one. 

Tapioca, made from cassava (yucca), is a comeback food. I asked my parents, aunts, and uncle...they all agreed that they enjoyed tapioca pudding in their youth. 

Tapioca is a food that can be enjoyed by everyone from babyhood to old age.  It is a gooey, creamy food eaten by the spoonful. The added rum-soaked raisins makes the dessert fancy and may remind you of rum raisin ice cream!

1/2 cup small tapioca pearls
3 1/2 cups mineral water
1/2 cup coconut milk cream
1/4 cup natural cane sugar
1 teaspoon vanilla
1/2 cup raisins
2 tablespoons dark rum (or brandy)
1/4 teaspoon kosher salt

Equipment: medium strainer, medium saucpan, individual bowls for serving

  1. In a small bowl, combine the raisins and rum and set aside.
  2. Rinse the tapioca pearls in the strainer.
  3. Place tapioca in medium saucepan and add 3 cups of water. Soak the tapioca for 30 minutes. Do not drain after soaking.
  4. Add the coconut milk cream, sugar, rum-soaked raisins (and any remaining rum), and kosher salt.
  5. 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).
  6. Stir well.
  7. Pour into bowls.

Serve warm or chilled. Place plastic wrap on top of bowls. 

Reprinted with permission from © JewishFoodHero - All Rights Reserved.