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Vegan Tapioca Pudding with Rose Water + Marinated Strawberries
Prep Time
1 hr
Cook Time
25 mins
Total Time
1 hr 25 mins
A delightfully floral version of tapioca pudding that's perfect for Mother's Day. Vegan, gluten free and paleo friendly.
Course: Dessert
Servings: 4
Author: Christine
  • 1/3 cup tapioca pearls small
  • 1/2 cup rose water
  • 1 can full fat coconut milk
  • 1/4 to 1/3 cup maple syrup
  • 1 teaspoon vanilla extract
  • small pinch of kosher salt
  • 1 16 ounce container of fresh strawberries there will be some leftover, hulled and quartered
  • 1/4 cup rose water
  • 1 teaspoon ground cardamom
  • 1 teaspoon vanilla
  • crushed toasted for topping, unsalted pistachios
  1. Soak tapioca in rose water for about an hour.
  2. Combine tapioca, coconut milk, maple syrup,vanilla and salt in a medium saucepan and bring just to a boil. Stir frequently to prevent pearls from sticking to bottom and milk from scorching.
  3. Once it reaches a boil, immediately lower heat and let simmer very gently for 20 minutes, stirring occasionally.
  4. While pudding is simmering, combine strawberries, rose water, cardamom and vanilla in a bowl, stir well, cover and chill overnight.
  5. After 20 minutes, remove pudding from heat and let cool to room temperature.
  6. Cover and chill overnight.
  7. Serve topped with crushed pistachios.
Recipe Notes

**Prep/cook times don't include overnight chilling of pudding and marination of strawberries.
PRESENTATION: If you want the pudding to look kind of perfect, you should consider chilling it in the glasses/bowls it will be served in. Be sure pudding is at room temperature when you do this so the glasses don't break. If you do it like this you have the choice of just chilling the first layer or serving with the marinated berries on top as opposed to layered in the middle (as pictured.)