Soak the tapioca in 2 cups of the water overnight. In the morning, add tapioca to pot with the rest of the water. Stir and bring to a boil. Reduce to medium heat, stirring frequently to keep pudding from sticking to pot. Cook 5-10 minutes (add additional water if pudding becomes too thick). Tapioca is done when most of the pearls are translucent. Remove from heat; cover with lid. Let sit 10-15 minutes. Add in milk, maca, cinnamon and coconut sugar. Refrigerate at least 30 minutes. Serve cold, garnished with a dash of cinnamon and extra coconut sugar, if desired. Can also be served warm.
Tapioca is like tofu: it's bland, having no taste or flavor of its own. Which is why adding a little maca gives this recipe a most welcome caramel-like taste. Or try this spiced version instead:
Variation: Spiced Maca Tapioca Pudding
Add in these additional spices when adding in the milk, coconut sugar, maca and cinnamon:
---> 1/4 tsp nutmeg +1/8 tsp cloves
---> Alternatively, omit the cinnamon and add in 1-1/2 tsp pumpkin pie spice
Serve warm. Yummy on those windy autumn days or cold winter nights.
As always, Enjoy :)
CF= Corn Free DF= Dairy Free EF= Egg Free FF= Fat Free GF= Gluten Free GRF= Grain Free MF= Meat Free NUTF= Nut Free SALF= Salt Free SOYF= Soy Free SUF= Sugar Free YF= Yeast Free
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