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How to Make Almond Tapioca with Banana and Corn
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!
16servings
1/2 cup
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Step-By-Step Instructions:
- 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.
- Turn off the heat, and stir in the bananas and corn. Serve garnished with toasted sesame seeds.
Nutrition facts
16 Servings
-
Serving Size
1/2 cup
- Amount per serving Calories 60
-
Total Fat
2g
- Saturated Fat 0.2g
- Trans Fats 0g
- Cholesterol 0mg
- Sodium 115mg
-
Total Carbohydrate
12g
- Dietary Fiber 1g
- Total Sugars 5g
- Added Sugars 0g
- Protein 1g
- Potassium 225mg
- Phosphorous 0mg
Ingredients
unsweetened almond milk
8 cup
tapioca pearls
1/3 cup
palm sugar or agave nectar
3 tbsp
salt (low-sodium)
1/2 tsp
ripe bananas (peeled and chopped)
2
fresh or frozen sweet yellow corn kernels
1 cup
Toasted sesame seeds
1
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