As a child I loved tapioca pudding! I have not thought about it for years and recently started craving it. After some research I found that for the most part all are milk and egg custard based. So I set out to make a vegan version. At first I bought minute tapioca and was not satisfied. The tapioca pearls were tiny and it just did not do it for me. The pearls I found at my local grocery that worked were Bascom's and looked like this. However buy what you can find or order from an online supplier like amazon. With almond milk and coconut milk this tapioca is what I remembered as a child and I know now it's much better for me as well. It's simple but does take a bit of patience.
1/3 cup tapioca pearls
2 cups unsweetened almond milk (divided)
1 cup full fat coconut milk
1 teaspoon pure vanilla extract
1/4 cup agave syrup
pinch of salt
In a small pot (or bowl) soak one cup almond milk with the tapioca pearls overnight in the fridge. I like to soak them in the pot I will be cooking them in to lessen the dishes I will have to clean later... lazy! Also the starch that the pearls release while soaking also act as a thickener later on. Once soaked add the other cup of almond milk and bring to a boil over medium high heat. (If not soaking in the pot you will be cooking it in transfer the soaked pearls and liquid to a small pot and add the other cup of milk and bring to a boil. When the mixture is at a boil add the coconut milk, vanilla extract, and the agave syrup. Add more or less agave according to how sweet you would like it. Keep at a decent boil stirring constantly for about ten minutes. After ten minutes add the pinch of salt and pour into a container to cool down. Once it's not steaming cover and put in the fridge to completely cool. However if you like your pudding hot you can enjoy it that way as well. I however prefer mine cold or at room temperature. Enjoy!