I always thought rice pudding and tapioca should hybridize well.
Food Network’s tapioca recipe is without coconut. Hm.
1 cup tapioca pearls
6 cups hot water
boil 5 minutes, stirring. leave on low for 20 minutes or until transparent.
I followed the instructions on package so it’s 6 cups instead of 2.
3 c almond milk, boiling
Cook on low until thick, stirring occasionally. My recipe says an hour.
2/3 cup brown sugar
2 tbsp ground flax seed
2 tbsp ground almonds
2 tsp vanilla extract
2 tbsp Amaretto
1 c raisins
1 tsp cinnamon
1/2 tsp cardamum
We have no ground flax but we have flax. I asked hubby if he would like to mortar and pestle it to which he said, are you asking me to come grind with you in the kitchen? That was the best part of this recipe.
The brown sugar made it brown not white. Odd. It thickened fine without flax. Vegan recipes keep adding flax when it isn’t needed.
If white sugar were used instead it would look more creamy as when the almond milk was first added.
Traditionally an easy digestive, tapioca was prescribed as a health restorative like rice pudding, but take into account that was in the 1800s when leeches were also part of the health plan.
I hoped it would taste better when cold. Luckily it did.The texture improved.
The raisins made little puffed swim bladders that rose and sank to half-height of the bowl as it chilled. The almond flavour wasn’t strong. It wasn’t so much like cream tapioca.
Puddings and custards go back at least to ancient Rome. Tapioca pudding has a less long history. Prevalently grown in Africa in Asia now the cassava plant is South American.