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Cardamom Tapioca Pudding Recipe

Looking for an easy Cardamom Tapioca Pudding recipe? Learn how to make Cardamom Tapioca Pudding using healthy ingredients.


Submitted by lolly074

Makes 8 servings



Adapted from a Frontier Natural Products spice recipe, using soy milk instead of dairy milk; makes a satisfying dessert, not too sweet, with a subtle, spicy flavor. Good protein but high sugar.

Recipe Ingredients for Cardamom Tapioca Pudding

1 cup tapioca, small pearl, soaked in water for 2 hours and drained (equals 1 cup, dry volume, before soaking)
4 cups soy milk (used Westsoy, plain)
1/2 cup honey (I used Agave Nectar)
1/8 teaspoon sea salt, scant
1/2 cup Egg Beaters (I used Kroger's Break-Free real egg product), equivalent to 2 eggs, beaten
1 teaspoon almond extract
1/2 teaspoon cardamom, ground

Recipe Directions for Cardamom Tapioca Pudding

  1. Soak the tapioca pearls in water for two hours right before cooking time; drain.

  2. Fill the bottom pan of a double-boiler with water to just below the level of where the top pan will sit; bring the water to a boil on medium-high heat; keep boiling throughout.

  3. Set out the egg product in a small bowl, beat with a fork slightly to aerate and then keep nearby to have ready to mix with the hot pudding after it thickens.

  4. Combine tapioca pearls, milk, honey, and salt in the top pan of the double-boiler unit, which needs to hold at least two quarts as tapioca expands while cooking.

  5. Place top pan over the boiling water in the bottom pan and cook over medium-high heat, stirring constantly until the pearls become clear, about 10 to 15 minutes. (Don't overcook or the pudding will become gummy.)

  6. Remove top pan from heat.

  7. While stirring, add about a cup of the hot pudding to the Egg Beaters held ready in the small bowl.

  8. Slowly pour this egg mixture into the rest of the thickened pudding, stirring until well mixed.

  9. Then add the almond extract and the ground cardamom. Stir well again. (Be careful when sprinkling in the ground cardamom that it does not "clump"; remove any visible large chunks while stirring.)

  10. Let cool, then spoon into serving cups. Serve warm, or refrigerate until ready to serve. (Consistency thickens even more if left overnight in the refrigerator.)

  11. Makes 8 servings of about one cup each.

Categories

Dessert, Boil

Nutrition Facts
Serving Size 179.1g
Amount Per Serving
Calories
214
Calories from Fat
24
% Daily Value*
Total Fat
2.7g
4%
Saturated Fat
0.4g
2%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
123mg
5%
Potassium
212mg
6%
Total Carbohydrates
42.3g
14%
Dietary Fiber
1.0g
4%
Sugars
23.1g
Protein
6.0g
Vitamin A 1% Vitamin C 0%
Calcium 4% Iron 8%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C+
  Good points
  • Low in saturated fat
  • Very low in cholesterol
  •   Bad points
  • Very high in sugar
  • Contains alcohol
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