Tapioca pudding is rather an exotic dish for our area (and indeed the tapioca is not very popular in the former USSR). This granular product is obtained from the starchy roots of a plant called cassava. Tapioca dishes are popular in Thailand where they are cooked with coconut milk. Tapioca contains a minimum quantity of fats and protein, besides, it has no gluten. The tapioca is very, very high in calories, but dishes made of this plant are considered quite dietary and healthy.
Ingredients to make a vegan tapioca pudding:
– 1/2 cup of tapioca pearls;
– 2 cups of water;
– 3 cups of vegetable milk (I used hazelnut milk);
– 2/3 cup of sugar;
– 1/4 tsp. salt;
– 1 tsp. vanillin;
– 1 Tbsp. starch.
Pour 2 cups of water into a bowl with tapioca and leave overnight. In the morning drain it. Here is how the tapioca pearls will look like.
Then mix all the ingredients in a separate bowl with milk (preferably whisk (or blend) the starch so that it does not form lumps). Pour milk into the stewpan to the tapioca and cook for 15 minutes, constantly stirring the mixture. After 10 minutes you will begin to see how tapioca pearls become transparent. When you notice that the mixture has acquired the consistency of pudding turn off the heat and let it sit a bit and cool down.
The pudding can be served both warm and cold. Bon appetit = ^ _ ^ =