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Tapioca is a starch extracted from the root of the cassava plant. The plant originated in Brazil but became widespread throughout South America and Asia. The pearls made of tapioca starch, when cooked, turn translucent and expand in size. If not rinsed, they create a jelly-like consistency.
And this is what we are after in this Nut Butter & Jelly Raspberry Tapioca Pudding recipe. Tapioca pearls cooked in plant milk along with coconut cream get the pudding-like creamy consistency. That combines so well with the berries, jam and nut butter (peanut, almond or any other of your choice).
Tapioca is free from common allergens (gluten, nuts, and grains) and would fit in many sensitivity-prone diets. This recipe features high vitamin and mineral content, such as vitamin E, B-group vitamins, manganese and copper. Tapioca also a good source of plant-based iron and calcium.
It’s so easy to batch-make some tapioca pudding upfront and just mix it up with the favorite toppings before indulging into the treat. The pudding tastes great right from the stovetop or can be kept refrigerated for up to four days.
Nut Butter & Jelly Raspberry Tapioca Pudding is best served with the fresh or frozen raspberries or other berries of choice, your favorite nut butter and possibly extra jam for extra sweetness.
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