Ingredients:
3 cups coconut or almond milk
1/3 cup tapioca
1 cinnamon stick
1 cup cashew cream
1/2 cup sugar
1 teaspoon vanilla
a pinch of salt
1 caramel flavored pudding cup (optional)
1/4 cup turbinado sugar
1/2 teaspoon cinnamon
Combine half the milk and the tapioca in a saucepan and soak overnight.
Add remaining milk and the cinnamon stick and simmer until the tapioca pearls are transparent. Add the cashew cream, sugar, vanilla, salt, and pudding cup. Remove the cinnamon stick.
Divide between four ramekins and allow to cool. Sprinkle the top of each with the turbinado sugar and cinnamon. Place under broiler or use a burner to melt the sugar.
Cool in the refrigerator or serve at room temperature.
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