Apricot-Almond Tapioca Pudding


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


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