Almond Tapioca with Banana and Corn
Summary
This almond milk-based tapioca is based on the classic coconut milk tapioca soup served throughout many parts of Asia. This almond milk version is much lighter than the original, and just as tasty. Try it out with other fruits, or even sweet potato and taro!
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- Servings
- 16 Servings
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- Serving size
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1/2 cup
Ingredients
Ingredients
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unsweetened almond milk
- 8 cup
- 8 cup
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tapioca pearls
- 1/3 cup
- 1/3 cup
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palm sugar or agave nectar
- 3 tbsp
- 3 tbsp
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salt (low-sodium)
- 1/2 tsp
- 1/2 tsp
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ripe bananas (peeled and chopped)
- 2
- 2
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fresh or frozen sweet yellow corn kernels
- 1 cup
- 1 cup
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Toasted sesame seeds
- 1
- 1
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Directions
Directions
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In a large pot, add the almond milk, and bring to a boil over high heat. Reduce heat to medium-low and add the pearls, stirring continuously to keep them separate. Add the palm sugar and salt and continue to cook until the pearls become fully transparent, about 30 minutes.
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Turn off the heat, and stir in the bananas and corn. Serve garnished with toasted sesame seeds.