Vanilla Tapioca Pudding
Servings2
Ingredients
- Unsweetened almond milk – 1 ½ cup
- sabudana – ¼ cup
- Coconut sugar/ jaggery powder – 1 tbsp
- almonds, crushed – 2 tbsp
- Sea salt – 1 pinch
- Cardamom powder/ buds – ½ tsp
Nutrition
Nutritional Count Per Serve-
- Energy – 246 kcal
- CHO – 29. 7gram
- Protein – 6.6 gram
- Fat – 11. 3 gram
- Fibre – 1.3 gram
Method:
- Pre-soak the tapioca pearls in 1/2 of the almond milk (3/4 cup) for at least an hour to two.
- After they have soaked, transfer into a pot and add in the rest of the milk and heat until it has a gentle boil and then reduce to a simmer. Add in the sea salt, sweetener, amondst, cardamom powder and stir.
- Make sure the heat isn’t too high so the bottom of the tapioca doesn’t burn.
- Leave to simmer for around 15-20 minutes and occasionally stir.
- Once it has thickened (it will continue to thicken after it cools), remove from heat, give a last stir and transfer into a container once it has cooled down a bit and let it chill in the fridge.
