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Small Pearl Tapioca

Quick-Cooking Tapioca Pudding


  • Prep Time: 5 mins
  • Cook Time: 18 mins
  • Total Time: 23 mins
  • Yield: 4 (makes about 2 cups) 1x

Ingredients

Scale
  • 3 cups nondairy milk (I like almond milk)
  • 4 ounces dates (about 6 Medjool or 12 Deglet Noor), pitted and quartered
  • 2 teaspoons vanilla extract
  • ¼ cup uncooked/dry quick-cooking tapioca
  • Cinnamon (as optional garnish)

Instructions

  1. Place the nondairy milk, dates, and vanilla into a blender, and let stand for at least 15 minutes (so the dates can soften).
  2. Blend the milk, dates, and vanilla until smooth. Pour this into a heavy-bottomed, medium saucepan on medium heat.
  3. When the milk just begins to boil, reduce the heat to low, and whisk in the tapioca. Cook for 15 to 18 minutes, whisking often, until the tapioca is soft and transparent. Serve hot, warm or cold with a little cinnamon on top. The pudding will continue to thicken as it cools (refrigerate for faster thickening).

Notes

For added pizazz, top with some Granola or fresh berries.

If you’d like to use vanilla beans instead of extract, stir in the seeds from 1 to 2 vanilla beans toward the end of cooking.