Maple Tapioca Recipe
Key Takeaways
- Maple Tapioca Recipe: Combines quick tapioca, milk, eggs, maple syrup, and chopped dried apricots (or peaches, figs, prunes) cooked gently, finished with vanilla and warming spices.
- Double Boiler Cooking: Simmer tapioca and fruit over boiling water ten minutes, add maple, temper eggs, then cook three to four minutes more before stirring in vanilla and spices.
- Serving & Toppings: Serve maple tapioca warm or cold and garnish as desired with toasted blanched almonds and toasted unsweetened shredded coconut for added crunch and flavor.
Ingredients:
- 6 to 8 dried apricots, peaches, figs, or prunes
- 5 tablespoons granulated (quick) tapioca
- 2 ½ cups milk (cow or goat)
- ¼ teaspoon sea salt
- 2 eggs
- 1/3 cup maple syrup
- ½ teaspoon vanilla extract
- 1/8 teaspoon cinnamon
- 1/8 teaspoon ground cardamom
Optional Toppings: toasted blanched almonds, slivered, and toasted unsweetened shredded coconut, about 2 tablespoons of each.
Directions:
Chop the dried fruit into small pieces. Place fruit, tapioca, milk, and salt in the top of a double boiler and cook over boiling water for ten minutes, stirring only if the mixture begins to stick. Add maple syrup. Reduce heat and simmer 2 minutes on very low heat.
In a separate small bowl, beat the eggs. Mix ½ cup of the hot tapioca mixture into the eggs to avoid curdling, then gradually add the egg mixture to the rest of the tapioca, cooking for 3 to 4 minutes and stirring constantly. Add vanilla and spices, stir well.
Remove from heat and cool. Garnish with toasted almonds and coconut as desired. Serve warm or cold.
