January is usually a quiet month at our house. I’ve eaten too many cookies and chocolates in December so I try to give my body a rest and enjoy simple salads, vegetables, soup, and fruit. I do a bit of bread baking, too. When I need something sweet this dairy-free vanilla bean tapioca pudding is the perfect comfort food. It is delicious eaten plain, or sometimes, if I am feeling indulgent, I will top it with slightly runny cherry, blueberry, or apricot jam.
Vanilla Bean Tapioca Pudding (Dairy-free)
1-1/3 cups vanilla granulated sugar
6 Tablespoons Minute Tapioca
1/8 teaspoon kosher salt
4 cups almond milk
1 (14 oz.) can coconut milk
5 large eggs
1 (3-inch) long cinnamon stick
zest of half a large lemon
1 vanilla bean
In a 4-quart stockpot combine sugar, tapioca, salt, almond and coconut milks, eggs, cinnamon stick, and lemon zest. Beat with a whisk until well mixed. Split the vanilla bean and scrape seeds into the milk mixture. Add the pod and whisk to distribute vanilla bean seeds evenly. Let sit 5 minutes. Turn the heat to medium and, whisking often, bring the mixture to a boil. Boil for 2 minutes, whisking constantly, then remove from heat. Pour pudding into an 8-cup serving bowl or into individual cups. At this point you can eat it warm, or cover the pudding surface directly with plastic wrap and chill 4 hours. Remove the vanilla bean pod when ready to serve. Serves 8.