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ORANGE BLOSSOM CITRUS TAPIOCA PUDDING (VEGAN).

Print Recipe

Ingredients
  

  • 1 ½ cups full fat coconut milk
  • 1 ¼ cup unsweetened almond milk
  • ¼ cup water
  • 1/3 cup small tapioca pearls not instant
  • ¼ cup agave nectar maple syrup, or honey (I prefer honey, as a non-vegan purist)
  • ¼ teaspoon ground vanilla bean or ½ teaspoon vanilla extract
  • 1 teaspoon pink grapefruit zest
  • 2 pinches sea salt
  • 1 ½ teaspoons orange blossom water
  • 1 pink grapefruit
  • 1 cara cara orange or other orange
  • bee pollen for garnish (optional for vegans)
  • agave maple syrup, or honey, for garnish (I prefer honey, as a non-vegan purist)
  • chopped pistachio nuts for garnish

Instructions
 

Make the tapioca pudding.

  • Empty can of coconut milk into a large, non-reactive sauce pan, and add almond milk and water. Whisk in tapioca pearls and let soak for 2 hours, or up to overnight. If soaking overnight, cover and refrigerate.
  • Once soaked, place over medium heat and stir in ¼ cup sweetener of choice, sea salt, vanilla, and pink grapefruit zest. Bring to a boil, stirring continuously. Reduce heat to low, and continue stirring about 10 minutes, until all tapioca pearls are clear and tender, and the liquid has thickened. Let cool completely, then stir in orange blossom water.
  • Supreme the pink grapefruit and orange.
  • Trim the top and bottom of the fruit, and stand it up on a cutting board. Now trim the skin from the flesh, cutting downward along the curve of the orange. Cut out each section of fruit, leaving only the membranes, and set orange segments on a plate. In thicker segments of orange and grapefruit, make a long cut to slice each segment in two, making it into another 2 slices.

Serve.

  • Top tapioca pudding with citrus, chopped pistachios, bee pollen, and sweetener of choice. Eat and rejoice.