Vegan Tapioca Almond Pudding |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I couldn't find any recipes for vegan tapioca pudding that didn't use instant tapioca, so I improvised. The measurements are approximate, I just eyeballed it. I think I'm going to add coconut flakes next time for a little texture. Ingredients:
1 cup large pearl tapioca |
2 cups water |
3 cups almond milk |
2/3 cup turbinado sugar |
2 tablespoons ground flax seed |
2 tablespoons ground almonds |
2 teaspoons vanilla extract |
2 tablespoons amaretto |
1/2 cup slivered toasted almond |
Directions:
1. Boil water and add tapioca. Reduce heat and simmer 15 minutes.
2. Bring almond milk to a boil and add to tapioca.
3. Simmer about an hour, or until a little thicker than egg whites. Stir frequently.
4. Remove from heat, add remaining ingredients.
5. Chill until more solid.
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