Very Vanilla Tapioca Pudding
2 Cups Almond Milk or milk of choice (Not pictured, I used Almond Breeze Unsweetened Vanilla Almond Milk)
1 Cup Coconut Milk (regular or light)
1/3 C. Small Pearl Tapioca
1/4 Tsp. Sea Salt
1 Vanilla Bean
1/2 Tsp. Vanilla Extract
2 Tbs. Kuzu Root Starch*
1/3 C. Sugar of choice
*Kuzu, or Kudzu, Root is a starch thickener that has healing properties for your stomach and intestines. I've been using it a lot for my sensitive tummy lately, having a serving of various puddings (promise I'll share the other recipes soon) every night to help sooth my upset stomach. I honestly believe this has been helping some of my symptoms, and lately these puddings are one of the only things that I have been wanting to eat. Kuzu is expensive (about $7 for the little bag) but a little goes a long way and will make several recipes. For the healing properties alone, I think it's well worth it.
Soak the tapioca pearls in 1 C. of the Almond Milk for 2 hours in your heaviest bottomed pan. (Just skip this if you don't have time, it's okay.)
Add the Kuzu root to the remaining 1 C. of Almond Milk and stir until dissolved. Pour into the pot with all of the remaining ingredients. Bring to a boil, stirring constantly with a whisk.
Do not walk away. Don't worry, you only have to stand here stirring for the next 15 minutes, maybe a little longer if you didn't soak first. Once the pudding has thickened, taste it to make sure the tapioca is soft and cooked through. After it's done cooking, allow to cool, then separate into 4 individual containers and put in the fridge. If it makes it that far. Just look at those little vanilla bean specks! Yummers.
Promise Meatless Monday is coming first thing tomorrow morning, and promise I'll be here this week. Promise I'll never leave you ever again.