I finally got an order of tapioca pearls in the mail. Couldn’t seem to find any in any stores around here and was interested in trying some out. A ton of tapioca recipes call for around 2/3 cup sugar :S. Not something I would want to add into a recipe. Non-vegan recipes also call for eggs so I had to switch things up a bit. Mine could have been a tad thicker (it thickened up wonderfully as it cooled and was in the fridge for a while.), but I am still happy with it and it’s yummy.
- 3 cups almond milk (I used 2 cups unsweetened vanilla almond milk and 1 cup regular unsweetened almond milk)
- 1/3 cup tapioca pearls, soaked 2 hours in 1 cup vanilla almond milk
- pinch of sea salt
- 1/4 cup honey (or you can use agave, maple syrup, yacon..)
- 1/4 tsp vanilla extract (you can use a bit more if you’re not using vanilla almond milk or omit completely if you are using vanilla almond milk)
- 1 tsp arrow root starch with 1 tbs water (you can use corn starch)
- 1 tbs flax meal with 2 tbs warm water (ground up flax seeds)
- Soak the tapioca pearls in 1 out of the 3 cups of milk in a saucepan for around 2-3 hours (or overnight – however, I only soaked mine for 2 hours and they worked fine). You can add the 1 tbs flax meal with the 2 tbs warm water to a small bowl, stir and set aside. and do the same for the arrow root starch and water.
- After the tapioca pearls have soaked in the 1 cup of milk, add in the other 2 cups of milk and heat saucepan and wait for it to start lightly boiling. You can add in the sea salt and vanilla extract and stir in while you are waiting.
- When the tapioca milk mixture starts to lightly boil, turn down heat so that it is only lightly bubbling. Set a timer for around 15-20 minutes. Add in your honey or other sweetener and stir regularly. After a few minutes, add in the arrow root starch and soaked flax meal and stir well. Your tapioca pudding should slowly start to thicken.
- After 15-20 minutes, or once your mixture has significantly thickened, remove from heat and either leave in the pot or place in a heat-proof bowl for around an hour. It should thicken up further.
Serve up warm or cold. It was very nice warm but even better after it chilled in the fridge. I sprinkled some cacao nibs, chocolate buckwheat granola and a few slivered almonds on top.