This Nut Butter & Jelly Tapioca Pudding is an easy-to-digest gluten-free nutritious sweet to treat yourself and your loved ones.
Course Breakfast, Dessert
Keyword Gluten free, Oil free, Vegan
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Resting Time 1 hourhour
Total Time 1 hourhour20 minutesminutes
Servings 4
Calories 360kcal
Equipment
Saucepan
Ingredients
For Tapioca Pudding
1cuptapioca pearls soaked for an hour
1cupplant milk
1/2 - 1cupwater
1/2cupcoconut cream
1tbspraw coconut sugar or maple syrup
1tspvanilla extract
For Topping:
1cupraspberries fresh or frozen
4tbspnut butter of choice
raspberry jam optional
1/2cupplant-based yogurt optional
Instructions
Place soaked tapioca pearls, plant milk, water into a saucepan or a medium pot and simmer over medium heat for 5 minutes. Stir occasionally
Add coconut cream, sugar/maple syrup, vanilla extract and simmer for another 10 minutes until tapioca pearls turn soft and translucent and form a thick pudding-like consistency while continuing to stir occasionally.
Remove the pot from heat and let cool down slightly.
Choose a cup or a small bowl to serve tapioca pudding in. Place a quarter of all resulted tapioca pudding into the cup/bowl and add toppings of choice. In the case of frozen raspberries, defrost them first.
Enjoy right away or keep refrigerated for up to 4 days.