Julie Hasson is the author of 9 cookbooks, including 125 Best Chocolate Chip Recipes, 125 Best Chocolate Recipes, 125 Best Cupcake Recipes and 300 Best Chocolate Recipes, Vegan Diner, Vegan Pizza and Vegan Casseroles. You can visit julie at www.juliehasson.com
I think that my husband actually proposed to me because of this pudding. He would sit in the couch making those adorable smacking noises “num num num…tapioca?” and I’d just have to make it for him. Sincerely this will warm your heart. This deliciously creamy pudding is adapted from a recipe by Bryanna Clark Grogan. We love this pudding so much, that I must make it at least 2 or 3 times a week. You can easily cut in the recipe in half or double it for a crowd.
- 4 cups plain soymilk
- 4 tablespoons cornstarch
- 4 tablespoons Minute tapioca
- 3/4 cup granulated sugar
- In a saucepan, whisk together the soymilk, cornstarch, tapioca and sugar. Let the mixture sit for 15 minutes. Place saucepan over medium low heat and, whisking continuously, cook pudding until very thick. This will take about 10 minutes.
- Scoop the pudding into a bowl and either serve warm or chill until pudding is firm, stirring occasionally. The pudding will continue to thicken as it cools.
Tip: If you want a slightly larger yield, simply increase the soymilk to 5 cups, the cornstarch and tapioca to 5 tablespoons and the sugar to 1 cup. If you like your tapioca sweeter, add a little more sugar to taste.