I have been “pudding” a lot of love into this fine Tapioca Pudding recipe, and I am so excited to be able to share it with you.
1/3 cup small pearl tapioca pearls
1–1/4 cups water
1 –14-oz. can full fat coconut milk
5 tablespoons pure maple syrup or more to taste
2 egg yolks (only)
1 tsp. fresh ground nutmeg (optional)
½ tsp organic ground vanilla bean OR 1 tsp. organic vanilla extract
1/4 tsp. sea salt
Add small pearl tapioca and water to a saucepan.
Soak 30 minutes.
Leave water in the pan.
Add the coconut milk and pure maple syrup.
Cook over medium heat, stirring occasionally until the mixture comes to a gentle bubble.
Reduce heat to low.
Whisk egg yolks in a small bowl.
Add a very small amount of your hot tapioca to the egg yolk bowl.
You are tempering the yolks ( Google what this means if you do not know)
Transfer the egg yolk mixture to the saucepan
Whisk it all very well.
Add all the remaining ingredients.
Simmer uncovered very low heat for about 10 to 15 minutes.
Stir now and then.
The mixture will thicken.
Serve tapioca pudding warm.
If serving chilled cover after an hour with saran in the refrigerator.
You can add maple and nutmeg to taste.
It will last in the refrigerator a few days and still remain fresh.