Coconut Tapioca Pudding (vegan

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 Banana
  • 1 Blueberries, fresh
  • 1 Kiwi

• Canned Goods

  • 1 (14-ounce can Coconut milk, full-fat
  • 1 Coconut milk, full-fat

• Condiments

  • 1/3 cup Maple syrup, pure

• Baking & Spices

  • 1 pinch Sea salt
  • 1 Bob's Red Mill Small 3 cup Bob's Red Mill Small Pearl Tapioca
  • 1 tsp Vanilla extract, pure

• Nuts & Seeds

  • 1 Almonds

• Liquids

  • 3/4 cup Water

Found on theroastedroot.net

Description

Directions

• Add small pearl tapioca and water to a saucepan and soak for 30 minutes. Do not drain after soaking.
• Add the coconut milk and sea salt and cook over medium heat, stirring occasionally, until mixture comes to a gentle boil. Simmer uncovered over very low heat for 10 to 15 minutes, stirring occasionally, until mixture is thick.
• Remove from heat and cool for 15 minutes before stirring in pure maple syrup and vanilla extract. Either serve warm, or transfer to a sealable container and refrigerate until chilled.
• Serve with fresh chopped fruit, nuts, coconut milk, and/or granola