Maintenance – Dairy-free Tapioca Pudding

Well let me start by quoting my daughter…..”Wo Mom, this stuff tastes waaaay better than it looks!”

Haha, I must agree.  Taking a decent picture of a gelatonous mess was a little tricky.

This recipe comes straight out of The Cancer Survivor’s Guide that I use to teach The Cancer Project Classes.

This is a treat that my kids love and wish I would make more often…although they only like it when it’s fresh and not when it’s leftover….picky kids 🙂

Makes about 4 servings

Tapioca is a starch derived from the root of the cassava plant. It may be ground into flour for baked goods, or used as a thickener in jellies and pie fillings, though it’s most perfect use may be in this delicious pudding. Using non-dairy ingredients is important since the consumption of dairy foods has been linked to cancers of the prostate, breast, and ovary.

1/4 cup instant tapioca **
1/4 cup sugar (preferably turbinado)
1/4 teaspoon salt
2 cups soy- or other non-dairy milk
1 teaspoon vanilla extract

** If you want to save money, you can buy the tapioca pearls instead of the instant tapioca.  You will simply need to cook the pudding longer (think instant oatmeal versus the thick cut oats for example).  Cook time is about 15 minutes with the tapioca pearls.  I found them in the bulk section at Winco.

Combine tapioca, sugar, salt, and non-dairy milk in a saucepan and stir to mix. Let stand 5 minutes, then place over medium heat and bring to a full boil, stirring often. Remove from heat and let stand 15 minutes. The pudding will thicken as it cools. Stir in vanilla. Serve warm or chilled.

Stored in a covered container in the refrigerator, leftover Tapioca Pudding will keep for up to 3 days.

Per serving

  • Calories: 150
  • Fat: 2 g
  • Saturated Fat: 0.3 g
  • Calories from Fat: 12%
  • Cholesterol: 0 mg
  • Protein: 4.3 g
  • Carbohydrates: 28.9 g
  • Sugar: 15.1 g
  • Fiber: 1.4 g
  • Sodium: 222 mg
  • Calcium: 163 mg
  • Iron: 1.6 mg
  • Vitamin C: 0.4 mg
  • Beta Carotene: 1 mcg
  • Vitamin E: 1.7 mg

Source: The Survivor’s Handbook: Eating Right for Cancer Survival by Neal D. Barnard, M.D. and Jennifer Reilly, R.D.

Source: WFM 1-10

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