Vanilla Soy Tapioca Pudding

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Vanilla Soy Tapioca Pudding

 

1 cup uncooked tapioca

2 tablespoons maple syrup

2 cups low-fat vanilla soy milk

1/2 teaspoon sea salt

1 teaspoon vanilla extract

2 teaspoons arrowroot

 

In a bowl, soak the tapioca in 1 1/2 cups of water for 2 hours.

In a medium saucepan over medium heat, bring 1 1/2 cups of water and the soy

milk to a simmer. Add tapioca, vanilla, maple syrup and salt. Simmer gently for

10 minutes, stirring frequently to avoid burning.

Meanwhile, in a small mixing bowl, mix together the arrowroot with 1 tablespoon

water and add it to the simmering pudding. Simmer for 3 to 5 minutes more,

stirring frequently.

Refrigerate the pudding for at least 4 hours before serving. Store in your

refrigerator for up to 4 days in an airtight container.

Makes 8 servings.

 

 

 

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