Tapioca Pudding with Passion Fruit (Pudín de Tapioca con Maracuyá) Serves 8 / Tapioca is a starch extracted from yucca, a root native to the Amazon. The tart passion fruit sauce perks up tapioca’s plain flavor (plus, passion fruit is very common in Colombia). Ingredient tip: You’ll find passion fruit intermittently in North American markets; look for those that aren’t dry on the outside (when they’re old, they end up shrinking a little, like raisins). Prep tip: If you can’t find passion fruit, substitute four fresh or canned guava, available in natural and Latino markets; or use any tart berry that’s seasonal and local to your area.
32 ounces plain soy milk or other milk (dairy, rice, almond)
1/4 cup water
3 1/2 ounces medium-size tapioca (100 grams)
5 tablespoons organic sugar, divided
1/2 vanilla bean, scraped (or ½ teaspoon vanilla extract)
2 passion fruit
1/4 cup fresh lemon juice
Fresh blackberries or raspberries, for decoration
1. Heat milk and water to scalding (do not boil). Stir in tapioca and cook, whisking often to avoid lumps, for about 30 minutes (or until tapioca is tender). Reduce heat, then add 4 tablespoons sugar (or to taste) and vanilla. Remove from heat. Cool, then refrigerate until firm. (Makes 3 1/2 cups.)
2. Place passion fruit pulp and seeds in a blender; blend with lemon juice and remaining 1 tablespoon sugar. Press through a fine-mesh sieve and refrigerate. (Makes 1/3 cup.)
3. When ready to serve, add a little more milk to smooth tapioca. Place in dessert bowls and drizzle with passion fruit sauce. Add a blackberry or a raspberry to each for decoration.
PER SERVING: 120 cal, 15% fat cal, 2g fat, 0g sat fat, 0mg chol, 4g protein, 22g carb, 1g fiber, 62mg sodium
