Used to love vanilla tapioca pudding as a child. Hadn’t thought of it in years. You know the kind, with the nutmeg on top, all creamy with the little balls of tapioca. There was a restaurant in Derry, New Hampshire, when my husband and I lived there that still served it. Don’t know if they’ve survived the pandemic. So anyway, I wondered about other possible flavors for tapioca pudding and happened upon a recipe for orange and changed it up a bit, obviously replacing the whole milk and white sugar. Pretty easy to make, but not something you can walk away from!
In a small saucepan, bring to a boil:
1 cup water
Stir in:
1/4 cup small tapioca pearls
Reduce heat to medium low and continue to simmer, stirring frequently, until most of the water is gone and the tapioca pearls are swollen and translucent. Add to the pot:
3/4 cup non-dairy milk
1/4 cup honey
2 tablespoons unsweetened carob chips
the tapioca pearls just cooked
Cook, stirring frequently, until the mixture thickens (it will still be fairly loose), about 3-5 minutes. Stir in:
juice and zest from 1 orange
1/2 teaspoon vanilla
Let cool slightly before spooning into individual serving bowls or glasses. Cover and chill. Makes four servings. It can be eaten warm but is much better after it’s sits overnight and firms up.
cookingwithoutallergens 