Tapioca Pudding Recipe

Inspired by BOTANIST

Time1h

Serves4

oat milk, cashew butter, brûléed banana

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Ingredients

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1
Cook the Tapioca Pudding
In a saucepan, combine the tapioca pearls and oat milk. Let it sit for 30 minutes to hydrate the tapioca. After soaking, bring to a gentle simmer over medium heat, stirring frequently to prevent sticking. Cook for about 15-20 minutes, or until the tapioca pearls become translucent.
2
Add Flavorings
Once the tapioca is cooked, remove from heat. Stir in the cashew butter, maple syrup, vanilla extract, and a pinch of salt. Mix well until the cashew butter is fully incorporated.
3
Brûléed Bananas
Slice the bananas in half lengthwise and place them cut-side up on a baking tray. Sprinkle brown sugar evenly over the cut surfaces. Using a kitchen torch, brûlée the sugar until golden and caramelized. If you don’t have a torch, you can place them under a broiler for a few minutes, watching closely.
4
Serve
Spoon the tapioca pudding into bowls and top with brûléed bananas. Sprinkle with cinnamon before serving.