Cassava or yucca is a nutty flavored, starchy root of the spurge family (Euphorbiaceae). It originates from South America and you may be surprised to know tapioca pearls are made from it. This sweet, crunchy underground tuber has been a popular edible root for centuries in many parts of Africa, Asia and South America; it is an indispensable part of the carbohydrate diet of millions of inhabitants living in these regions.
Here’s an article where you can learn more about The Amazing Cassava Root.
Vegan Tapioca Pudding Recipe
- 2 cups purified or distilled water
- 3 tablespoons organic tapioca pearls
- 2 droppersful vanilla-flavored liquid stevia
- 1 teaspoon organic pure vanilla extract
- ⅛ teaspoon freshly ground pink Himalayan salt or sea salt
- ⅔ cup unsweetened organic almond or coconut milk beverage
- Organic ground Ceylon cinnamon or pumpkin pie spice powder
- Preheat the oven to 350°F. In a saucepan over medium-high heat, bring the water to a boil.
- Using a whisk or fork, slowly add the tapioca pearls (this prevents them from sticking together)
- Let the tapioca cook for about 17 minutes, occasionally stirring, until they have lost their opaque appearance. The mixture should be slightly thickened and the liquid cloudy.
- In a separate bowl, whisk together the liquid stevia, vanilla, salt, and almond milk. Set aside.
- When the tapioca has finished cooking, whisk in the milk mixture, stir, and cook for 10 more minutes.
- Place contents in a greased glass casserole pan and bake for one and a half hours, stirring every 15-20 minutes.
- Top with organic cinnamon or pumpkin pie spice powder.
- Let cool, serve, and enjoy!
How about you? Do YOU have a favorite tapioca pudding recipe you’d like to share?
Here are some more of my favorite dessert recipes you can try.