Author: Adapted by Sandra from thekitchn.com's Coconut Tapioca Pudding w/ Smoked Sesame Seeds
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
2 cups almond milk, divided
⅓ cup small pearl tapioca
13 oz can coconut milk (be sure to look for the can, not the coconut
beverage that comes in a carton)
⅓ cup agave syrup
1 cup frozen raspberries
pinch of salt
optional: chopped pistachios & fresh raspberries, for garnish
Instructions
In a medium-sized, heavy-bottom saucepan, place tapioca pearls in 1 cup of the almond milk. Cover with a plate or dish towel and soak overnight (or at least four hours) at room temperature.
In the morning, add the second cup of almond milk. Bring the tapioca/milk mixture to a boil over medium heat, then add the coconut milk and agave. Turn heat down to medium-low and let simmer, stirring slowly and continuously, for about 10 minutes. Add the raspberries and salt and cook and stir for another 5 minutes. As the raspberries soften, use a wooden spoon to crush them up a bit against the sides of the pan. Remove from heat.
Transfer to a bowl and cover with plastic wrap; chill in the refrigerator for an hour before serving, or enjoy the pudding while still a little warm. If desired, garnish with a sprinkle of chopped pistachios and a few fresh raspberries.
Recipe by dramatic pancake at https://www.dramaticpancake.com/sandra-vegan-raspberry-tapioca-pudding/