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Tapioca Pudding
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Servings:
4
servings
Author:
Catherine McCord
Cook Time
35
minutes
minutes
Total Time
35
minutes
minutes
Ingredients
1x
2x
3x
▢
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:
170
kcal
|
Carbohydrates:
27
g
|
Protein:
5
g
|
Fat:
5
g
|
Cholesterol:
15
mg
|
Sodium:
65
mg
|
Sugar:
17
g
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