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Tapioca Pudding

What you need: 

14 oz can light coconut milk
14 oz rice milk
6 tablespoons minute/quick cooking tapioca
3 tablespoons maple syrup or agave
2 teaspoons pumpkin pie spice
1 teaspoon vanilla
dash sea salt

What you do: 

Put all ingredients in a pot and stir. Let stand for 5 minutes.
Heat on stove at medium heat, stirring constantly until mixture comes to a full boil.
Remove from heat and transfer into individual dessert bowls or one large bowl.
Refrigerate until cool throughout - about three hours. Pudding will set up once fully cooled. Enjoy.

Preparation Time: 
15 minutes
Cooking Time: 
Servings: 
8
Recipe Category: 

SO HOW'D IT GO?

I have been making this pudding for several years now and have never taken the time to thank you for such a great recipe.  I love the coconut milk in it.  It is perfect with the agave nectar.  And I love the agave nectar as sweetener since my hubby is diabetic.  I leave out the spice when serving as a parfait with fresh fruit, like today.  When eating it alone, I have to add more sweetener, but this is the best tapioca pudding I have had since I was a kid eating it with eggs.  Thanks.

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