Tapioca Pudding

Tapioca Pudding with Blueberries and Toasted Pecans

  • 3 cups whole milk
  • 1/3 cup small pearl tapioca
  • 1/4 cup pure maple syrup
  • 2 egg yolks
  • 1/2 tablespoon vanilla bean paste (or 1/2 vanilla bean, seeds scraped)
  • 1/4 teaspoon freshly grated nutmeg
  • 2 cups frozen organic blueberries
  • 1/2 cup pecans

In a saucepan, combine 1 cup of the milk with the tapioca; let soak for one hour.

Whisk in the remaining 2 cups milk, maple syrup, egg yolks, vanilla bean paste and nutmeg.  Bring to a gentle boil over medium heat, stirring constantly to keep it from scorching; this will take about 15 minutes and the pudding will start to thicken.  Reduce heat to a low simmer and continue to cook, stirring constantly until the tapioca is plump with a translucent appearance and cooked through (it should taste soft, not chewy); this will take about 12-15 minutes.  Remove from the heat and cover with a lid.

Place the blueberries in a microwaveable bowl and thaw in the microwave for 3-4 minutes at 70% power until warm and the juices release.

Spread the pecans onto a baking sheet and toast in a 300 degree oven for 5 minutes until fragrant, then roughly chop the pecans.

Spoon the warm tapioca into bowls and top with the blueberries and pecans.  Grate a little more nutmeg over the top.

Many variations are possible with this recipe - try cooking the tapioca in unsweetened coconut milk with some toasted coconut and cinnamon sprinkled over the top, or add some natural almond butter, almond extract and brown sugar, other berries or fruits instead of blueberries, etc.

Yields about 4 servings

Recipe from Curly Girl Kitchen