All Recipes, Breakfast, Dairy Free, Dessert, Nut Free, Snack, Sweet, Vegetarian

Matcha Tapioca Pudding

This Matcha Tapioca Pudding is the perfect end-of-summer dessert! It’s easy, unique, and delicious. It keeps well in the fridge, so you can easily make it ahead of time. Add whipped (coconut) cream and strawberries or raspberries to put this recipe over the top. Although I normally go for chocolate desserts, I make an exception for this Matcha Tapioca Pudding because it’s so good!

Writing this blog post makes me remember how long ago I photographed this recipe — July Fourth, actually! I don’t know why I waited for a month to post it, but sometimes I just juggle recipes around in my editorial calendar. Before I know it, I’ve migrated them way too far forward and I start kicking myself for not sharing them sooner. It’s okay, though; this recipe is pretty perfect for all seasons. I’m calling it a “late summer” recipe because a) I’m posting it in late summer and b) it’s pretty cool and refreshing.

This recipe isn’t limited to summer, though — you could definitely make it in the fall, winter, or spring. Strawberries are technically a summer fruit, but you can get them pretty much year-round. If you’re into seasonal produce and farmers’ markets and all that jazz, you can just use different fruits. I bet some winter citrus would be delicious on top of this Matcha Tapioca Pudding!

I know tapioca pudding looks kinda gross, but I think it’s one of the most delicious desserts ever! As a kid, I liked tapioca pudding even more than chocolate pudding . . . weird, right? Although conventional tapioca pudding has milk and refined sugar, this Paleo version has almond milk, coconut milk, and maple syrup! Plus, tapioca pearls are naturally Paleo, since they only contain tapioca starch.

I went back to school this week, and it’s going pretty well so far. This won’t be an easy year, (since I’m taking six AP classes & doing a bunch of extracurriculars) but it’ll be a fun year! I’m excited to see where this year will take me. It’s fun to think about all the adventures and challenges ahead.

Have a great day! If you try this Matcha Tapioca Pudding, a) you’ll love it!! & b) please share a photo with me so I can see it! It makes my day!

p.s. You could totally eat this for breakfast . . . not that I’ve done that or anything! 😉

Print Recipe
Matcha Tapioca Pudding
Course Dessert
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 45 minutes
Servings
people
Ingredients
Course Dessert
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 45 minutes
Servings
people
Ingredients
Instructions
  1. Soak the tapioca pearls and water for 30 minutes in a small pot.
  2. Add the almond milk, coconut milk, salt, and egg yolks to the tapioca. Stir and cook over high heat. After stirring, add the maple syrup. Keep cooking and stirring until the mixture boils.
  3. Turn down the heat to very low, add the matcha and stir, and cook for 10-15 minutes, stirring often.
  4. If using egg whites, fold ~3/4 cup hot tapioca into the whites, then fold the mixture back into the saucepan. Stir over low heat for about 3 minutes.
  5. Cool the pudding for 15 minutes and add almond extract. Serve chilled with whipped (coconut) cream and fresh fruit.
Recipe Notes

For a thicker pudding, don't bother adding egg whites. For a lighter, fluffier pudding, add the egg whites, but know that they may curdle and form unattractive, disconcertingly chewy chunks.

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