Dairy-Free Puddings
These Puddings Make Elegant Deserts
And Crowd Pleasers For All Occasions
They make quick and simple dairy-free
fillings for cakes, cupcakes and pastries.
They are fun to plan because you can easily
change flavors from a simple vanilla pudding to
a sophisticated liquor flavor or blend in some
cinnamon, raisins, or other fruits.
This is a blank canvas when you decide
to add flavors or garnishes. It’s fun to decide
what sort of party supplies or shells to use as
your tart shell
Basic Tapioca Pudding recipe
(Yields 6 servings)
Ingredients:
½ cup natural granulated sugar
¼ teaspoon salt
2 eggs, (beaten & held aside)
½ teaspoon vanilla extract
Directions
Mix any dairy-free milk with tapioca, sugar,
and salt together in a medium saucepan.
(I used coconut milk for this recipe.)
Over medium heat, stirring constantly,
bring that to a boil. When it starts to simmer,
Reduce heat to low. Cook and stir 5 minutes
longer.
Whisk into the beaten eggs, (by 2
tablespoons at a time), 1 cup of hot milk
mixture, until it’s all incorporated.
Stir this mixture until all is combined.
Bring to a gentle simmer over medium-low heat;
cook and stir 2 minutes longer until pudding
becomes thick enough to evenly coat the back
of a metal spoon.
Remove from heat and stir in vanilla or your
choice of flavoring and any fruit add-in.
Serve hot, or pour into serving dishes and
refrigerate for several hours until cold.
Or for a delicious and exciting looking dessert,
make and fill Waffle Bowls with pudding.
Garnish with fresh fruit or syrup and whipped
cream when serving.
Store in airtight remainder container in refrigerator.
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