added this 16 years ago
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.