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As a kid, I would eat Snack Pack puddings like they were candy! Unfortunately, one quick look at the ingredients, and they now they have me running for the hills. Snack Pack puddings are filled with sugar, seeds oils (why??), natural + artificial flavors (also why??), processed and polluted dairy products and other toxic chemicals.
So, I made them at home. And not only was it easy, fun and rewarding to make, but they taste SO MUCH BETTER. I have two flavors below: traditional tapioca pudding and chocolate pudding.
I like to meal prep a lot of these on Sunday or Monday so I have them for the week!
This recipe is fungus protocol approved, egg-free, dairy-free and naturally gluten-free. *drooling commences*
YIELD: This recipe makes 3 of these jars (I really like these jars! They’re the perfect size for these homemade puddings. See picture below!). Feel free to double, or triple the recipe. I know I do ☺️
TAPIOCA RECIPE
INGREDIENTS
1/4 cup tapioca pearls (I use this brand)
2 cups coconut milk (I use this brand)
2 tbsp bamboo sweetener (sold exclusively in the office)
1/4 tsp vanilla powder (I use this brand)
1/4 tsp cinnamon (optional, but really adds to it)
Pinch of salt (I like this brand)
DIRECTIONS
Combine tapioca, coconut milk, vanilla powder and bamboo sweetener in a medium saucepan and soak for 30 minutes.
Bring to a slow boil over low heat. Reduce heat to a low simmer, stirring frequently to prevent sticking (it sticks pretty fast, so be careful so you don’t burn it). The pudding cooks in about 20 minutes. It will thicken as it cooks. (See the notes below.)
Enjoy warm, or refrigerate until set and enjoy cool.
CHOCOLATE PUDDING
INGREDIENTS
1/4 cup tapioca pearls (I use this brand)
2 cups coconut milk (I use this brand)
2-3 tbsp bamboo sweetener (I like mine pretty sweet, so I used 3. Start with 2 and add more after it is cooked, as desired. Bamboo sweetener is sold exclusively in the office)
1 tbsp cocoa powder
Pinch of salt (I like this brand)
DIRECTIONS
Combine tapioca pearls, coconut milk and bamboo sweetener in a medium saucepan and soak for 30 minutes.
Add in cocoa powder and whisk until mixed well.
Bring to a slow boil over low heat. Reduce heat to a low simmer, stirring frequently to prevent sticking (it sticks pretty fast, so be careful so you don’t burn it). The pudding cooks in about 20 minutes. It will thicken as it cooks. (See the notes below.)
Enjoy warm, or refrigerate until set and enjoy cool.
Optional: you can blend this if you don’t want the pearls in there. I personally think the pearls give it a fun texture!
NOTES:
When it’s fully cooked, the tapioca beads will swell up and become almost entirely translucent. It will also thicken dramatically. Keep tasting and assessing at this stage. The thicker it is, the more critical it is to keep stirring.
I hope you enjoy this recipe!! I truly enjoy hearing feedback, so please let me know what you think of this recipe in the comments or by liking below!
Happy snacking! ☺️
God Bless,
Taylor
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