2 version tapioca puddings
with remarkable twists!
Tapioca pudding, we've probably all had it. My question is: do we still like it as much? My answer: let's try something completely different! I have made 2 kinds of this pudding but not with cow's milk or eggs, with almond milk instead! All you lactose intolerant gatronomes rejoice! It needed a spicelift, so I added black peppercorns to steep in the heated almond milk. Click on the photo above to reveal full size and discover the other photos of these 2 versions!
Version 1: almond tapioca pudding with apricot coulis
3 cups of regular sweetened almond milk.
1/4 cup of tapioca granules
1/8 teaspoon salt
1/4 cup sugar
1 tsp vanilla powder (or bean, or extract)
1 tablespoon black peppercorns in an empty tea bag
1 pound apricots (sliced, pits removed)
sugar to taste
unsweetened coconut shavings
Heat the almond milk with the black peppercorns to boiling point, lower to simmer, remove the peppercorns and add the tapioca granules, salt and vanilla . Cook while stirring (or whisking) for about 15 minutes or until granules are completely transparent.
When thick, add the sugar. Cool down and put in the refrigerator till set. Cook the apricot slices in a bit of water (1 tbsp or 2) till soft, add sugar and process/blend till smooth.Cool in refrigerator. Spread on cool pudding in a thin layer and top it off with the unsweetened coconut flakes.
Version 2: Matcha green tea option: first make a paste with 1 Tbsp Matcha green powder by diluting with a bit of hot water. Stir in gradually as almond milk is brought to simmer. Remove the peppercorn bag and proceed as above.
Topping suggestions: Serve as is or with berries or whipped cream (not for the dairy-less creatures). You can also take ripe cherries, de-pit them, and boil in a pot adding sugar to taste and process till a paste, just like the apricot coulis.
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