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Tapioca Pudding

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Servings: 4 servings
Author: Catherine McCord
Cook Time 35 minutes
Total Time 35 minutes

Ingredients  

  • 2 1/2 Cups milk (I like using whole milk, but it worked great with rice milk too)
  • 1/3 Cup Tapioca (not quick cooking)
  • 2 Tbsp honey or agave
  • pinch of kosher salt

Instructions 

  • Bring the milk and tapioca to a boil.
  • Reduce to a simmer and cook uncovered for 30 minutes stirring occasionally.
  • Add the agave and salt. Cook another 5 minutes.
  • Serve warm or cool and refrigerate until ready to serve.
  • *I topped the pudding with blood oranges segments

Nutrition

Calories: 170kcal | Carbohydrates: 27g | Protein: 5g | Fat: 5g | Cholesterol: 15mg | Sodium: 65mg | Sugar: 17g
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