Soy Milk Tapioca Pudding (Sugar Free)

One extra quick dessert for a gloomy Monday I spent at home after a long time ❤️. I really love being home in the morning, especially if it’s raining. That’s when many cooking ideas come to me, and when I decided to make this delicious tapioca pudding. Instead of regular milk I used soy milk, which is plant based, excellent source of potassium, and does not contain any cholesterol.

I’ve had tapioca beads at home for a while now and I figured it would go perfectly with mandarins growing in the garden. Since these are slightly more sour mandarins, it is necessary to add a little more sweetener. My recommendation is to either get sweet tangerines or add more sugar. Simple as that.✨

Tapioca is a really wonderful thing and we unfairly neglect it. It is the root of the cassava plant, which is used in the food and other industries. Mayans from the Andes used it in the production of brandy and often in the tropical parts of the world it serves as a major source of carbohydrates.

Tapioca is a pure carbohydrate and is very easy to digest. Apart from in the form of pudding, tapioca can also be used as starch (simply mix beads in a spice grinder or coffee) in the preparation of cakes, stews, sauces and bread (because it gives the bread a crispy crust). Tapioca naturally does not contain gluten.

This dessert has four layers: tapioca pudding, mandarin compote with spices, pomegranate seeds and chia pudding. Keep in mind that tapioca beads are first soaked and then cooked so this dessert takes a little more time.

I feel so excited about sharing this amazing recipe with you! ✨

Soy Milk Tapioca Pudding

My tapioca pudding with soy milk is simple to make, and you can play with the ingredients, spices and ratios as you prefer.

To get started, follow my instructions below.

Soy Milk Tapioca Pudding

Tangerine Compote

  • 4 medium mandarins and water
  • 2 tbsp coconut sugar
  • 1 tsp Ceylon cinnamon
  • 1/2 tsp ground cardamom
  • 1 tsp vanilla extract

Chia Seeds

  • 2 tbsp chia seeds
  • 200 ml soy milk


  • 75 g tapioca pearls
  • 240 ml soy milk
  • 240 ml vegetable milk (I used almond unsweetened)
  • 1 tsp vanilla extract
  • 1 tsp Ceylon cinnamon
  • 2 tbsp agave syrup
  • 1 grated lemon peel


  1. Mix tapioca beads with soy milk and let stand for at least an hour. After this time, transfer the beads and milk to a pudding bowl.

  2. Add soy milk and remaining ingredients to the beads and milk and mix well. Cook over medium heat, stirring constantly.

  3. After the pudding starts to simmer, reduce the heat and cook for another 20 minutes, stirring occasionally. When the pudding is done, transfer it to a serving dish and let it cool. I made tapioca pudding the night before and put it in the fridge but it can also be eaten hot.

Chia Seeds

  1. It is best to prepare chia pudding the night before by mixing the seeds well with milk and placing in a fridge.

  2. You can make the same day but it takes at least 30 minutes to let the chia seeds absorb all the liquid. Be sure to stir occasionally to avoid lumps.

Tangerine Compote

  1. In a small cooking pot, put peeled and separated mandarins on slices and pour water over them (so much so that the water covers the mandarins). Let the mandarins cook over low heat.

  2. When they start to cook add the remaining ingredients and mix well. Let all the ingredients cook together for about 15-20 minutes, until the mandarins start to fall apart but still not to form a paste.

  3. I made the pudding by first putting the cooled tapioca pudding, then the pomegranate seeds on which I put about two teaspoons of mandarin compote and drizzled with a little compote liquid.

  4. Then I repeated the stacking – tapioca pudding, pomegranate, compote and finally I put a spoonful of chia pudding and sprinkled with pomegranate seeds and cocoa powder (nothing without cocoa ❤️).

  5. It is up to you to arrange the pudding in proportions that suit you. You can skip chia pudding or pomegranate or make compote from some other seasonal fruit. There really are endless possibilities and you can't go wrong with the preparation. For me, this combination is great because it is a combination of cold pudding and warm, slightly sour compote with the addition of sweet pomegranate.

And as always, thanks so much for reading through my soy milk tapioca pudding recipe ❤️

As I mentioned in my other post, I just adore writing on this blog and sharing these recipes with you. In my humble opinion, these delicious flavors are not only great for your body, but it is a combination of little things in life that makes life more interesting and exciting to live. Life is beautiful and I feel just so grateful to be able to share some of that beauty with you in this special way through this blog.

Let me know if you have any questions or thoughts in the comments below, rate my recipe if you’d liked it, and as always, I’m sending much love and sweetness to you!

– Luka