Vegan Tapioca Almond Pudding Food

VEGAN TAPIOCA ALMOND PUDDING

Vegan Tapioca Almond Pudding image

I couldn't find any recipes for vegan tapioca pudding that didn't use instant tapioca, so I improvised. The measurements are approximate, I just eyeballed it. I think I'm going to add coconut flakes next time for a little texture.

Provided by yogurtkiller

Categories Dessert

Time 1h

Yield 4 cups

Number Of Ingredients 9

Ingredients

1 cup large pearl tapioca
2 cups water
3 cups almond milk
2/3 cup turbinado sugar
2 tablespoons ground flax seed
2 tablespoons ground almonds
2 teaspoons vanilla extract
2 tablespoons Amaretto
1/2 cup slivered toasted almond

Steps:

Boil water and add tapioca. Reduce heat and simmer 15 minutes.
Bring almond milk to a boil and add to tapioca.
Simmer about an hour, or until a little thicker than egg whites. Stir frequently.
Remove from heat, add remaining ingredients.
Chill until more solid.

Nutrition Facts : Calories 280.1, Fat 11.9, SaturatedFat 0.9, Sodium 5.7, Carbohydrate 39.3, Fiber 3.5, Sugar 2.6, Protein 5

ALMOND PUDDING

Almond Pudding image

This is a milk pudding that is served in India at open houses or for dessert. To keep a "skin" from forming on the top of the pudding while it is cooling, carefully place a piece of clear plastic wrap or waxed paper directly on the surface of the hot pudding. After the pudding has cooled, remove the paper and spoon the pudding into dessert dishes. Chilling time is not included in cooking or prep time.

Provided by breezermom

Categories Dessert

Time 1h35m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

4 cups milk or 4 cups light cream
2 tablespoons long grain rice
1/4 teaspoon ground cardamom
1/4 cup sugar
1/4 cup almonds or 1/4 cup pistachio nut, toasted and chopped
2 teaspoons rose water (optional)
ground nutmeg
12 strawberries

Steps:

In a heavy 3 quart saucepan, combine the milk or light cream, rice, and cardamom. Bring to boiling. Reduce heat. Cook, uncovered over low heat, stirring occasionally about 1 hour or until the milk mixture is reduced to about 2 cups. Remove from heat.
Stir in the sugar and chopped almonds or pistachio nuts, continue stirring till the sugar has dissolved. Cool for 30 minutes; stir pudding. Stir in the rose water, if desired.
Spoon the mixture into 4 to 6 sherbet or dessert dishes. Chill in the refrigerator. To serve, sprinkle with ground nutmeg and garnish each serving with 2 whole strawberries.

Nutrition Facts : Calories 288.9, Fat 13.6, SaturatedFat 5.9, Cholesterol 34.2, Sodium 149.6, Carbohydrate 33.1, Fiber 1.8, Sugar 14.7, Protein 10.5

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