Tapioca Pudding (Vegan)
Ingredients
- 2 cups purified OR distilled water
- 3 tablespoons organic tapioca pearls
- 2 dropperfuls vanilla-flavored liquid stevia
- 1 teaspoon organic pure vanilla extract OR Homemade Vanilla Extract
- ⅛ teaspoon pink Himalayan salt OR sea salt, ground
- ⅔ cup organic unsweetened almond OR coconut milk beverage
- Organic ground Ceylon cinnamon OR organic pumpkin pie spice powder
Instructions
- 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 the contents in a greased glass casserole pan and bake for one and a half hours, stirring every 15-20 minutes. You can also place the mixture into individual glass serving containers or small glass jelly jars. Let cool, serve, and enjoy! Top with organic cinnamon or pumpkin pie spice powder.
Notes
Whenever possible, we recommend using organic, non-GMO ingredients.