Maple Tapioca


Maple Tapioca

  • 6 to 8 dried apricots, peaches, figs, or prunes (optional)
  • 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.


Chop the dried fruit into ½ inch 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 more, 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.