I have a few modifications for this one. I made the really simple, lower carb version and have been enjoying it as a breakfast parfait with the homemade granola (earlier blog), clementines and seeds. I LOVE the flavor and consistency!!! Try it first and see if you don’t agree!
Coconut Kefir Tapioca Pudding:
2 c So Delicious Coconut Kefir (plain, unsweetened)
1 c Sunflower Dream (plain, unsweetened) New product from Almond Breeze.
1/4 c Organic Granulated Tapioca
1/4 tsp salt
2 Tbl sweetener (or to your liking)
1/2 melted chocolate chips (optional) Makes a sturdier consistency.
Directions:
1) Simmer milks, tapioca, sweetener and salt for 10-15 minutes, stirring often. It’s done when the tapioca is translucent.
2) Add melted chocolate. Enjoy chilled or warm.
Alternative:
For a more traditional, sweeter, firmer pudding, take out 1/2 c of the sunflower milk initially and whisk in 2 Tbl of arrowroot or cornstarch with that 1/2 c milk. Whisk in at the end of cooking (after tapioca is translucent). Whisk for 1-3 minutes until noticeably thickened. You might want to increase sweetener to 1/2 c and add some extracts (vanilla, almond…)
