This vegan tapioca pudding is naturally infused with the spices of chia tea. It is simple to make and a light, low calorie treat that is naturally gluten-free.
I created this dish in my searching for a recipe to bring to a dinner party where I knew there would be a number of dietary restrictions. It is not uncommon anymore to have a group of people whose dietary restrictions outnumbers the number of guests. This Chai Tea Infused Vegan Tapioca Pudding is so simple to make and is naturally gluten-free, vegan and free of refined sugar.
“Tapioca is made from the starch of the cassava plant. This gluten-free option is mainly comprised of carbohydrates and does offer a small amount of iron.”
Tapioca offers a nice low-calorie dessert after a heavy meal. Infusing it with your favourite masala chai tea makes this dish a winner. For another variation see Chia Seed and Wild Rice Pudding with Maple Syrup and Almonds which uses chia seeds in place of tapioca.
My favourite homemade Masala Chai Tea Recipe can be seen here, but you may have some pre-prepared tea already on hand.
Chai Tea Infused Tapioca Pudding
- Soak the tapioca pearls overnight for 24 hours, covered with at least 3 inches of cold water.
- To make the pudding first steep the tea in 1 cup of boiled water. Black tea usually needs about 2 minutes to seep. Strain and discard the tea leaves, preserving the tea.
- Combine the tea, milk alternative, vanilla and ginger in a saucepan and bring to a boil. Lower the heat to medium, add honey and stir to combine.
- Strain the tapioca pearls, discarding the water. Add the tapioca pearls, salt and cinnamon to the milk mixture. Let simmer for 20-25 minutes or until tapioca is tender. Stir regularly.
- Once the pudding has finished cooking let sit for at least 15 minutes to cool. Remove the ginger and enjoy.
Change the Tea: Try an earl grey tea with honey
Make it Soy free: Use a homemade almond milk for a creamy pudding
Rachel Dickens, The Conscious Dietitian, is a Registered Dietitian and Certified Diabetes Educator. She graduated with her Masters in Nutrition and Dietetics in 2010 from Griffith University. She strives to provide evidence-based nutrition information with a focus on plant-based nutrition and share some of her favourite seasonal recipes and sustainable eating tips.