Tapioca Cream Pudding


1 egg
2 tbsp. tapioca pearls
1/4 cup agave syrup (or brown sugar, honey etc.)
pinch of salt
2 cups milk (almond or regular)
1/2 tsp. vanilla extract
Optional: 1/4 cup shredded coconut, chopped papaya, mango


1. Beat the egg slightly in a saucepan until white and yolk are combined.
2. Mix in the tapioca, sweetening, salt and milk.
3. Cook and stir over low heat until the pudding barely comes to a boil. Remove from heat.
4. Cover and let rest for 15 minutes. Then mix in the vanilla.
5. Serve warm or cool in individual bowls topped with fruit if desired.


1 and 1/2 cups slightly sweetened almond milk (or plain)
1/2 cup cashew cream
1/4 tsp. turmeric powder
2 tbsp. tapioca pearls
2 tbsp. agave syrup (up to 3 with plain almond milk)
1-2 tsp. vanilla extract

1. Mix almond milk with cashew cream, agave syrup, tapioca and turmeric powder.
2. Bring to a boil while stirring. Remove from heat and cover. Let rest 15 minutes.
3. Stir mixture vigorously (as the tapioca pearls tend to sink to the bottom in this version).
4. Mix in the vanilla and serve warm or cold as above.

TIP: For a thicker pudding you can mix in a tsp. of guar gum powder even when pudding is done (if it’s too thin).

With whipped topping or cream