Tuesday, January 10, 2012

Tapioca with Honey

The thought of making tapioca without dairy seemed undoable to me at first- how could the consistency be right? I have always enjoyed eating tapioca but admittedly did not know much about it.

Well, after watching New in Town (cute movie by the way), I desperately wanted to attempt making it dairy free.

Tapioca is extremely high in carbohydrates so keep that in mind - it is a root and goes by several names including Cassava (the root of the Cassava Plant). It's a natural thickening agent so using coconut milk rather than dairy milk wasn't a problem like I had anticipated.

Tapioca Pudding with Honey

1/3 cup small tapioca pearls (I used Bob's Red Mill)
1 cup water
2 cups unsweetened coconut milk
2 eggs (organic cage-free)
Pinch of sea salt
Dash of cinnamon
~ 1/4 cup honey
1/2 tsp vanilla


  • In a medium sauce pan, soak the pearls in water for 20 minutes. Mix the yolk of the eggs with the coconut milk and sea salt in one bowl and the egg whites, cinnamon and honey in another bowl. 
  • Place the saucepan on the stove, add the yolk mixture and heat on medium until it comes to a bowl. Turn the heat down a bit and simmer for about 7 minutes (uncovered). 
  • Turn the heat off and stir in the egg white mixture, keep stirring for about 3 minutes.
  • Take off the stove, add the vanilla and cool for about 10 minutes. 

You can initially serve warm but you will want to refrigerate this dish to keep.

I didn't measure but I think this made about 4-5 cups.

Although it's high in carbs, I'm of the opinion that the eggs, coconut milk and natural sugar (honey) make this a good-for-you dish :) A lovely gluten and dairy-free companion.

Enjoy ;)

-Sunshine Girl

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