Tapioca

I can't tell the difference between this recipe, with soy & almond milk, and one with the more traditional whole milk.

(Last modified: 20240205.0927: 20230906.1221: )

• 3T Granulated instant tapioca
• Any combination of whole cow's milk, unsweetened soy milk, and unsweetened almond milk (good unsweetened oat milk is probably ok, too). For example:
  • 1½C Soy milk (we use Silk™ original, unsweetened)
  • 1½C Almond milk
  • Or 1C each of cow, soy, almond, etc.
• 1 egg, well beaten
• A combination of mostly sugar and a little bit of molasses. I'm still working on figuring out how sweet this recipe should be. It looks like it should be in the approximate range of:
  • 3T sugar + ½T molasses
  • Almost ⅓C sugar (15T) + 1T molasses
• 1t vanilla

1. Combine tapioca, milk, egg, and sugar in heavy saucepan.
2. Let stand five minutes.
3. Stirring constantly, cook on medium heat until mixture comes to a FULL boil (can't be stirred down).
4. (Pudding thickens as it cools) Remove from heat. Stir in vanilla.
5. Cool 20 minutes; stir.
6. Refrigerate.

• 16T per Cup
• Doubled:
  • 6T tapioca
  • 6C milk
  • 2 eggs
  • < ⅔C sugar
  • 2t vanilla