Matcha Tapioca Pudding
Servings Prep Time
6people 10minutes
Cook Time Passive Time
20minutes 45minutes
Servings Prep Time
6people 10minutes
Cook Time Passive Time
20minutes 45minutes
Ingredients
Instructions
  1. Soak the tapioca pearls and water for 30 minutes in a small pot.
  2. Add the almond milk, coconut milk, salt, and egg yolks to the tapioca. Stir and cook over high heat. After stirring, add the maple syrup. Keep cooking and stirring until the mixture boils.
  3. Turn down the heat to very low, add the matcha and stir, and cook for 10-15 minutes, stirring often.
  4. If using egg whites, fold ~3/4 cup hot tapioca into the whites, then fold the mixture back into the saucepan. Stir over low heat for about 3 minutes.
  5. Cool the pudding for 15 minutes and add almond extract. Serve chilled with whipped (coconut) cream and fresh fruit.
Recipe Notes

For a thicker pudding, don’t bother adding egg whites. For a lighter, fluffier pudding, add the egg whites, but know that they may curdle and form unattractive, disconcertingly chewy chunks.