I’m finishing what turned out to be a week of kind-of indulgences (“kind-of” because they’re all actually pretty nutritious. Isn’t that happy?) with a treat!
You know what is a crazy easy, not-too-guilty dessert? Tapioca pudding. I hope I am not the only one who likes this strange gelatinous bubbly pudding.
If you haven’t tried tapioca pudding before, please give it a try – it is really just like firmer pudding. Though there are balls of tapioca in there, they end up having basically the same texture as the rest of your pudding, and it’s delicious 🙂
The recipe.
serves 4
1 vanilla bean
1/4 t ground cardamom
4 C almond milk
1/2 C tapioca pearls
1/4 C pure maple syrup
Add everything to a medium saucepan and bring to a simmer over medium-low heat (scrape the vanilla beans from the pod, but throw the pod in the saucepan too cause extra vanilla beans will seep out of it.) Simmer for a half an hour, whisking occasionally. Remove vanilla pod. Pour pudding into four dishes and allow to cool.
Want to customize this dessert? Try adding some of these:
- orange zest + a bit of orange juice. replace some of the almond milk if you use a lot of juice.
- chocolate. melt some dark chocolate right in there! or add unsweetened cocoa powder to add flavor without extra sugar.
- extracts. have fun with flavored extracts! peppermint, orange, lemon, coconut, hazelnut, maple. anything would be good.
- PB2. peanut butter-y goodness.
- fruit. berries would be awesome. dried or fresh.
- other spices. nutmeg, cinnamon, allspice, ground cloves, chai spice, pumpkin pie spice. yum! you could add some pumpkin puree + pumpkin pie spice. yes, please.
Nutrition facts per serving: Calories: 137; Calories from Fat: 27; Total Fat: 3.0g; Sodium: 182mg; Total Carbohydrates: 26.6g; Dietary Fiber: 1.0g; Sugars: 11.7g; Protein: 1.0g
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