gotmusicinme 2 years, 2 months ago said: does anyone have recipes that use Almond Milk? I was wondering if any one has recipes that use Almond Milk/Almond Breeze? It would be good to know where to see some.
elsepeth27 2 years, 2 months ago said: Almond Breeze! I just made a variation of Tapioca Pudding using Almond milk and coconut milk. 1&1/4 cup Coconut milk 1/2 cup almond milk 3-4 Tbsp tapioca (I have the long cooking kind, so I have to cook it for 30-40 minutes, but the original recipe calls for quick cooking, which works in about five minutes) 2 Tbsp sugar splash of vanilla I add a little (maybe a half Tbsp) of tapioca starch because these two milks don't thicken quite like regular milk. Make sure to dissolve it in a Tbsp or so of cold water or other liquid before adding it, so you don't get clumps.
Mix ingredients together, bring to a boil. Lower heat to a simmer and cook, stirring frequently (important!), until tapioca is fully cooked and pudding has thickened. It will not be quite as thick as regular pudding, but will stiffen up to a pudding consistency after and hour or two in the fridge. Make sure to cover it before you put it in the fridge, as it will form a skin. The original recipe calls for papaya puree to pair with it, but I couldn't find any papayas where I live. The first time I made it, I sauteed apples with a little caramel syrup, clove, and nutmeg, and served them hot on top of the chilled pudding. The second time, I cooked down peaches and mango with ginger, clove, and a little sugar, and served that hot on top of the chilled pudding. A tangy fruit pairing goes really nice with the creamy subtle tapioca pudding!
Original recipe: http://www.grouprecipes.com/12987/zen-fruit-pudding.html
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gotmusicinme 2 years, 2 months ago said:
does anyone have recipes that use Almond Milk?
I was wondering if any one has recipes that use Almond Milk/Almond Breeze? It would be good to know where to see some.
elsepeth27 2 years, 2 months ago said:
Almond Breeze!
I just made a variation of Tapioca Pudding using Almond milk and coconut milk.
1&1/4 cup Coconut milk
1/2 cup almond milk
3-4 Tbsp tapioca (I have the long cooking kind, so I have to cook it for 30-40 minutes, but the original recipe calls for quick cooking, which works in about five minutes)
2 Tbsp sugar
splash of vanilla
I add a little (maybe a half Tbsp) of tapioca starch because these two milks don't thicken quite like regular milk. Make sure to dissolve it in a Tbsp or so of cold water or other liquid before adding it, so you don't get clumps.
Mix ingredients together, bring to a boil. Lower heat to a simmer and cook, stirring frequently (important!), until tapioca is fully cooked and pudding has thickened. It will not be quite as thick as regular pudding, but will stiffen up to a pudding consistency after and hour or two in the fridge. Make sure to cover it before you put it in the fridge, as it will form a skin. The original recipe calls for papaya puree to pair with it, but I couldn't find any papayas where I live. The first time I made it, I sauteed apples with a little caramel syrup, clove, and nutmeg, and served them hot on top of the chilled pudding. The second time, I cooked down peaches and mango with ginger, clove, and a little sugar, and served that hot on top of the chilled pudding. A tangy fruit pairing goes really nice with the creamy subtle tapioca pudding!
Original recipe: http://www.grouprecipes.com/12987/zen-fruit-pudding.html