What you’ll need:
1/3 C tapioca pearls (I use Bob’s Red Mill)
1 C apricot juice (or any fruit juice you prefer)
2 1/4 C almond milk
1/4 Tsp salt
1/2 C sugar divided
2 large eggs separated
1/2 Tsp vanilla
1/2 Tsp almond extract
1 pint blueberries
1 Tbsp sliced almonds
What you’ll do:
Soak tapioca in apricot juice for 1 hour in a medium sauce pan
Heat tapioca over medium and add milk, salt, 1/4 C sugar, 2 egg yolks lightly beaten
Bring to a boil, reduce to low heat and simmer for 15 minutes
While simmering best egg whites and remaining 1/4 C sugar until peaks are forming
Stir in blueberries (lightly mashed)
Add egg white mixture and combine thoroughly
Cook for an additional 3 minutes
Add vanilla and almond extract
Cool pudding for at least one hour before serving
Top with almonds and additional fruit if wanted
Enjoy!!
Kacey Tess 