Today we’ve got another recipe from Kenden Alfond at Jewish Food Hero!
Tapioca is a Jewish Food Hero comeback Passover food, as it is considered kosher for Passover. I asked my parents and aunts and uncle and they all agree that they enjoyed tapioca pudding in their youth. This “old-fashioned” food is perfect for Passover breakfast or dessert because it is comforting and versatile.
Tapioca is a lifelong food that can be enjoyed by everyone—from babyhood to old age. Made from cassava (yuca) root vegetable, it’s a gooey, creamy mouth food that is eaten by the spoonful. The added rum soaked raisins make the dessert fancy and may remind you of the favorite ice cream flavor: rum raisin.
Vegan Tapioca Pudding
- ½ cup of small tapioca pearls
- 3 ½ cups of good mineral water
- ½ cup of coconut milk cream
- ¼ cup of natural cane sugar
- 1 teaspoon of vanilla
- ½ cup of raisins
- 2 teaspoon of dark rum (or brandy)
- ¼ teaspoon of kosher salt
- In a small bowl, combine the raisins and rum and set aside.
- Rinse the tapioca pearls in a strainer and place in a medium saucepan with 3 cups of water. Soak the tapioca for 30 minutes. Do not drain after soaking.
- Add the coconut cream, sugar, rum soaked raisins and rum (it may be all soaked into the raisins) and kosher salt.
- Cook over medium heat, stirring frequently until mixture comes to a gentle boil.
- Simmer uncovered over very low heat for 10 to 15 minutes, stirring frequently, until mixture is thick (it if becomes too thick add a bit more water). Stir well.
- Pour into a bowl and either serve immediately or place a piece of plastic wrap on top of the bowls so that the pudding does not develop a crust. Serve warm or chilled
Looking for more healthy plant-based recipes for Passover? Check out these 17 delicious plant-based your eyes, mouth and gut will love
Recipe shared with permission from Jewish Food Hero. Cover photo from Canva.com. Recipe photo by Kenden Alfond.