Tapioca pearls and poppy seeds combine to create a unique and delightful mouthfeel. Orange zest adds flavor and complexity to this vegan pudding that is free of refined sugars.
Prep time: 15m | Serves 4
1/2 cup tapioca pearls (regular, not quick-cooking variety)
3-1/2 c. almond milk, divided
1/2 c. maple syrup
Zest of two oranges (about 2 t.)
1-1/2 t. poppy seeds
1/2 t. almond extract
1/4 t. salt
Place tapioca pearls in a small bowl with 1-1/2 cups of almond milk, and let them soak for 3-4 hours minimum (or overnight).
Place soaked tapioca pearls and any excess soaking liquid in a medium saucepan, along with the remaining 2 c. of almond milk. Bring the mixture to a boil over medium heat, then stir in the maple syrup and orange zest. Wait for the mixture to return to a boil, then turn heat to low, and stir continuously for 8 minutes. Stir in poppy seeds, almond extract and salt and cook for another 3 minutes while stirring.
Divide warm pudding between four ramekins or small bowls, then refrigerate at least an hour before serving. Garnish with quartered orange slices, if desired.