Tuesday, February 5, 2008

Vegan- Coconut Ginger Tapioca Pudding

*eyes rolling to the back of the head*

Chloe Conger's

Coconut Ginger Tapioca Pudding

2 cans lite coconut milk
½ cup granulated tapioca
¼ tsp salt
1/3 cup light agave nectar
2 tbsp minced or pureed ginger or 1 tbsp ginger juice
½ tsp vanilla extract

Heat coconut milk, tapioca and salt to a gentle simmer. Cook on low heat for about 3 minutes. Stir in Agave Nectar and ginger.

Beat eggs and add some of the tapioca to the eggs while stirring to bring the eggs slowly up to temperature. When egg mixture is hot stir into the rest in the pan. Bring to a boil and cook 3 minutes on lowest heat stirring constantly. Cool 15 minutes and then add vanilla. Serve warm or chilled.

Delicious served with fresh berries!

Courtesy of AgaveNectar.com


Deb Schiff said...

That sounds like a fantastic dessert!

PurpleZoe said...


I'm hyped about what you can do with agave nectar.