Ingredients

The following ingredients have 6 Servings
  • 1/3 cup small tapioca pearls
  • 1 cup almond milk
  • 13 ounces coconut milk (lite, unsweetened canned)
  • 1/4 cup maple syrup
  • 1 teaspoons vanilla extract
  • 1 pinch salt
  • 1 mango (cut and cubed)
  • 1/2 cup raspberries (rinsed and dried)

Instruction

  • Soak tapioca pearls in almond milk for at least an hour. Do not drain.
  • In a heavy bottomed saucepan add tapioca pearl-almond milk mixture and coconut milk. Bring to a rolling boil under medium heat and then immediately turn down to simmer, stirring constantly so the pearls don’t burn.
  • For twenty minutes, leave the pot on simmer and continue to stir every few minutes. High heat will burn the pudding, so make sure that simmer is low and slow.
  • At the last minute, add maple syrup, vanilla, and salt. Remove from heat and stir for one or two minutes more.
  • Tapioca pudding is traditionally served cold. Divide into small ramekins or dishes if you have them. 2 hours chill time is optimum. Wait at least ten minutes for pudding to cool off in a serving bowl before eating it warm.
  • Scoop one quarter cup in small ramekins and top with three mango cubes and two to three raspberries.