Tapioca pudding is a classic. This one is especially healthy and delicious and was introduced to me by the lactose-free Grant Clark, who makes his own nut milk and uses that to soak the tapioca. Although a little more expensive, fresh vanilla seeds scraped from the beans offer a richer flavour and add texture.
1/2 cup of small-pearl dry tapioca
6 cups of milk (preferably hazelnut milk)
3/4 cup of maple syrup
2 tablespoons of vanilla extract or the seeds from two vanilla beans
Soak the tapioca in 6 cups of milk for 4-6 hours. For larger tapioca pearls, you may need to soak for longer.
Stir the milky tapioca in a large pot with the maple syrup and vanilla.
Bring mixture to boil, stirring continually, before turning the heat to medium-low and letting it simmer. Stir every 1-2 minutes.
Serve warm, cold, reheated or devour it all at once. Enjoy!