Dairy Free Tapioca Pudding

I might be imagining things but I think full fat coconut milk has an after taste. It's not the watered down taste that you might get from buying a can of Trader Joe's version of coconut milk. But there's definitely an after taste, like how game meat has a twinge of extra flavor with every bite. On buying coconut milk or coconut cream, there really should only be one ingredient on the label besides water. In today's modern age of food preservation via canning, preservatives and color additives aren't necessary. Also look for BPA-free cans or cartons. Savoy and Aroy-D are both Thailand products; and Trader Joe's comes from Sri Lanka. For this recipe, I used Savoy coconut cream. These all cost about the same, roughly $2/can, in the Pacific Northwest.

The Foodening Blog: Dairy Free Tapioca Pudding

In my pantry, I have three varieties of coconut milk/cream:

• Trader Joe's organic coconut milk, 110 calories per 1/4 c serving (660 total calories for 13.5 fl oz with 48% coconut extract)
• Savoy coconut cream, 200 calories per 1/2 c serving (900 total calories for 14 fl oz with 70% coconut extract)
• Aroy-D coconut milk, 170 calories per 1/2 c serving (765 total calories for 14 fl oz with 60% extract)

Onto the recipe...

Makes: 3-4 servings

Ingredients

1 c non-dairy milk (e.g., unsweetened vanilla almond milk)
1/3 c dry tapioca pearls
1 tsp vanilla extract
3 tbsp liquid sweetener (honey, golden syrup), or sweeter to taste
14 oz full fat coconut milk

Directions

1. In a 2-cup measuring cup or bowl, soak tapioca pearls in non-dairy milk for an hour.

2. In a medium saucepan, combine all ingredients and bring to a boil. Let simmer over medium-low heat for 15 minutes. Stir constantly to prevent the starch from burning. It will thicken considerably as the tapioca cooks.

3. Remove from heat and pour into small bowls. Let cool before eating.

Watermelon Coconut Ice Cream

I'm not sure this even qualifies to be an ice cream since it lacks dairy as a main ingredient. This is something else to do with the watermelon that is ultra-low in calories and high in awesome. I could easily polish off a watermelon by myself. Watermelon granita is how I enjoyed it last year. This summer, I think I can start to experiment a little more.

Makes: 1 quart

4 c seedless watermelon, cubed
1 can full-fat coconut milk (at least 70%), shaken, not stirred
1/4 c raw honey
juice of 1 lemon

Blend everything together in a food processor. Pour into a 9" x 13" baking dish. Place in freezer until set. Scrape everything out and place frozen bits into the food processor. Purée until smooth. Scoop into a freezer-safe container and chill until set, about 3-4 hours.