Tapioca Pudding

Adapted from the recipe on the back of Bob's Red Mill Small Pearl Tapioca package.

We eliminated the salt and eggs and reduced the sweetener by 1/3 of the original amount and used a combination of maple syrup and sugar. We also used a combination of almond and vanilla extract instead of using only vanilla extract.

Ingredients

• 2/3 c. small pearl tapioca
• 1.5 c. water
• 4.5 c. Silk Vanilla soy milk
• 1/3 c. sugar
• 1/3 c. maple syrup
• 1/2 tsp. vanilla extract
• 1/2 tsp. almond extract

In a 1.5 quart saucepan, soak small pearl tapioca in water for 30 minutes.

Add soymilk and stir over medium heat until boiling.

Simmer over very low heat for 10-15 minutes. Stir often to prevent tapioca from sticking to the bottom of the pan.

Stir in sugar and maple syrup.

Let sit for 15 minutes, then stir in almond and vanilla extracts.

Serve either warm or chilled!

For chocolate tapioca, stir in 4 tbsp. unsweetened cocoa powder when adding sugar and maple syrup.