From the Jewish Food Hero Kitchen: Vegan Coconut Raisin Rum Tapioca Pudding

  • Author: Jewish Food Hero



  • ½ cup of small tapioca pearls
  • 3 ½  cups of good mineral water
  • ½ c coconut milk cream
  • ¼ cup of natural cane sugar
  • 1 tsp vanilla
  • ½   cup raisins
  • 2 Tsp dark rum (or brandy)
  • ¼  teaspoon kosher salt


  • In a small bowl, combine the raisins and rum
  • Set aside
  • Rinse the tapioca pearls in strainer
  • Place tapioca in medium saucepan and add 3 cup of water
  • Soak the tapioca for 30 min
  • Do not drain after soaking
  • Add the coconut cream, sugar, rum soaked raisins and rum (it may be all soaked into the raisins) and kosher salt 
  • Cook over medium heat, stirring frequently, until mixture comes to a gentle boil. 
  • Simmer uncovered over very low heat for 10 to 15 minutes, stirring frequently, until mixture is thick (it if becomes too thick add a bit more water)
  • Stir well
  • Pour into a bowl and either serve immediately or place a piece of plastic wrap on top of the bowls so that the pudding does not develop a crust
  • Serve warm or chilled