Recipes

 

Always vegan and refined sugar-free, mostly gluten-free and oil-free

  • Katie

Spooky Coconut Tapioca Pudding

This fun vegan dessert recipe puts a spooky twist on a delicious classic. This simple recipe for vegan tapioca pudding uses plant based food coloring to create a fun and delicious dessert for all. This recipe is vegan, dairy-free, gluten-free, refined sugar-free, oil-free, and artificial color free!

Happy Friday the 13th people! I thought in lieu of the special date I bring you guys a spooky recipe! This recipe gets me excited for Halloween, which is one of my favorite holidays. True confession though I have actually never seen Friday the 13th, I know, I know. I hated scary movies growing up, but I think I am at a turning point, because they don't seem to scare me anymore, so maybe it's time I watch the classic. I would consider myself a realist, so conspiracies and superstitions don't really affect me, but it's fun to play around in the kitchen and whip up some themed treats.


An essential piece to this recipe was my Rawnice Superfood powders. If you are not familiar with Rawnice superfood powders, let me put you on! These powders are created using nature's most vibrant and beautiful colors all coming from superfoods, it simply does not get better than that! It excites me so much that there is natural food coloring out there that is not only free of all the artificial ingredients that typical food colorings have, but that is health promoting because of the use of superfoods! Rawnice has so many colors available, and has even recently expanded into more than just superfood powders. I could go on and on about why I love them and why they will forever be a staple in my kitchen! I think it's time we as a society ditch artificial dyes in our food and switch to using plants, wouldn't you agree? I am an ambassador for Rawnice, so full transparency, but that's not why I am saying any of this. First, I swore off artificial colors years ago and simply will never go back. Second, I mean this one is pretty obvious, but can you really get any more "all natural" then plants, no you can not! If you are interested in trying Rawnice you can get 15% off with my code "NATURALVEGAN15" here .

Alright, for the rest of this recipe I knew that I wanted to keep it simple, because let's be real, there's a lot going on. I thought about making this some crazy flavor, but I decided to just stick with coconut, because it's the OG tapioca pudding flavor. I also wanted to stick with coconut, because I knew I wanted the raspberry center for a spooky look, and coconut and raspberry pair very nicely together. If you want to make this a low fat version, but still keep the coconut taste I'd recommend using half coconut water and half coconut milk, or almond milk for an even lower fat version! Let's get to it!

Recipe

Serves: 4 Large portions, or 8 smaller

Total time: 35 Minutes

Ingredients:

  • 1 1/2 Cups almond milk

  • 1 Can full fat coconut milk

  • 1/2 Cup tapioca pearls

  • 1 Tablespoon date syrup

  • 1 Teaspoon vanilla, or coconut extract

  • 2 Teaspoons Rawnice Charcoal powder

  • 2 Cups frozen raspberries

  • Fresh berries to top!

Directions:

  1. Add the tapioca pearls to the almond milk and let soak for 30 minutes.

  2. Once soaked combine in a saucepan with the coconut milk, date syrup, vanilla, and Rawnice powder and whisk on medium high heat, stirring regularly.

  3. Once the tapioca pearls absorb the water, remove from heat and let cool in the fridge.

  4. The filling is simply defrosted raspberries smashed up! Layer the tapioca pearls and raspberry filling and let chill. Top with berries and rambutan and Enjoy!

Are you constantly struggling to find whole foods plant based vegan recipes? Sick of seeing a vegan recipe on Pinterest only to go to website and find the recipe is loaded with processed oils and sugars? Here at The All Natural Vegan I am committed to creating healthy vegan recipes that are plant based vegan, free of refined sugar (no coconut sugar either!), no vegan butter, no refined oil ( I sometimes use cold pressed oils in salads, I never heat oil, I cook 100% without oil!), and mostly gluten-free. I do not have a gluten allergy or gluten intolerance, but I am constantly creating gluten-free recipes and options! If this sounds like the way you eat, or want to eat make sure to subscribe to my email list so you never miss the next healthy recipe!