It is now December, and I have opened my first bottle of Eggnog. Raise your hand if you love eggnog too!
I buy the SoDelicious Coconut one as it still has a smooth, semi rich texture, but it’s not as heavy as traditional Eggnog (and its animal friendly).
This recipe is for Vegan Eggnog Tapioca pudding, but the Eggnog is totally optional. Just use all coconut milk instead if you’d prefer.
Serves: 2 -4
1/2 Cup Minute Tapioca (I bought mine at my local HealthFood Store)
140z Can Coconut Milk*
1 Cup SoDelicious Coconut Eggnog (or other liquid)
2 Tbsp Sugar
1 tsp Vanilla Extract
Cinnamon and Nutmeg – to taste
1. In a medium pot, combine everything over medium heat.
2. Whisk out any lumps of tapioca and then stirring constantly until it starts to thicken.
3. I used a spatula to help prevent any from sticking, but as long as your stirring it doesn’t matter. After about 7 minutes it should start to form ribbons (like a batter does) and then it will thicken pretty quickly after that.
Serve warm with a sprinkle of cinnamon on top.
*I buy the Aroy-D canned coconut milk as there are no additives, just Coconut Extract and Water. I have been looking into buying coconut milk powder and making my own, so I will update this recipe with other options that would also work. 🙂