Tapioca Pudding (dairy-free & eggless)
While it is thick and creamy, this healthier version of tapioca isn’t as gelatinous and fatty or heavy as traditional varieties (yay!). Makes about 4 cups.
unsweetened non-dairy milk
I like to use 1/2 almond and half 1/2 soy
cup + 3 TBS
freshly grated is the best!
In a heavy bottom pan, soak tapioca (I like the small pearls) in 1 cup of water for 1/2-1 hour, or until water is absorbed.
To the tapioca add 3 cups unsweetened non-dairy milk , sugar, and 1/8 tsp salt.
Cook on med-low 15 minutes, stirring occasionally. Increase heat to medium and cook 10-20 minutes until desired thickness is reached, stirring constantly.
Remove from heat when thick and stir in 1 tsp vanilla, and top with freshly ground nutmeg.
Can be eaten warm but I prefer it cold. Pudding will also set up more once refrigerated.