This tapioca pudding is very good plain, sprinkled with cinnamon sugar or with safe chocolate chips stirred in until they are melted. It is also great served warm or cold.
2 1/2 cups soy milk
1/2 cup sugar
1/2 cup instant tapioca (I use Minute tapioca)
2 tsp vanilla extract
1/4 tsp salt
Place the soy milk, sugar, and tapioca in a soup pot then stir to combine. Allow the mixture to set for 5 minutes. Add the vanilla and salt then cook and stir the pudding over medium heat for 20-30 minutes or until thickened.
My daughter, Jazlyn, is anaphylactic to egg, dairy, peanuts, and tree nuts. When she was first diagnosed, I found it very difficult to find recipes and foods that didn't taste like "allergy" food. Over the last 12 years I have had a lot of fun developing and changing recipes so that they are safe for her. I love to share my recipes so that other families can realize how yummy "allergy" foods can taste. You don't have to sacrifice taste or your favorite foods, you just have to rethink how to make them. I made a promise to Jazzy that I would do my very best to find a way for her to eat any food she wants to try. So far I have been able to keep that promise. I hope your family enjoys these recipes as much as we do.