Turn comforting tapioca pudding into a special dessert for two by spiking it with pure maple syrup and finishing it with a simple spiced maple-nut topping.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 2007

Gallery

Recipe Summary

total:
45 mins
Servings:
2
Nutrition Profile:
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine milk, egg, tapioca and salt in a medium saucepan. Let stand for 5 minutes.

    Advertisement
  • Place the saucepan over medium-low heat and cook, stirring constantly, until the mixture comes to a boil, 6 to 18 minutes (depending on your stove). Remove from the heat; stir in 1/4 cup syrup and vanilla.

  • Divide the pudding between 2 ramekins or custard cups. Let cool for at least 30 minutes or refrigerate until chilled.

  • Meanwhile, line a small plate with parchment or wax paper. Coat the paper with cooking spray. Combine walnuts, the remaining 1 tablespoon syrup, cinnamon and nutmeg in a small saucepan or skillet. Heat over medium-low heat, stirring, until most of the syrup has evaporated, 1 to 4 minutes. Spread the nuts out onto the prepared paper and place in the freezer until cool, about 10 minutes.

  • Crumble the chilled walnut topping into pieces. Serve the pudding topped with the maple walnuts.

Tips

Make Ahead Tip: Cover and refrigerate the pudding for up to 3 days. Prepare the walnut topping (Step 4) 15 minutes before serving.

Nutrition Facts

295 calories; protein 8.4g 17% DV; carbohydrates 47.7g 15% DV; exchange other carbs 3; dietary fiber 0.6g 2% DV; sugars 36.7g; fat 8.4g 13% DV; saturated fat 2g 10% DV; cholesterol 99.1mg 33% DV; vitamin a iu 375.9IU 8% DV; vitamin c 0.1mg; folate 25.1mcg 6% DV; calcium 225.8mg 23% DV; iron 0.8mg 4% DV; magnesium 38.8mg 14% DV; potassium 357.9mg 10% DV; sodium 240.8mg 10% DV; thiamin 0.1mg 9% DV; added sugar 30g.

Reviews (3)

Read More Reviews
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/12/2012
Do you think this could be made with a non-dairy milk (ie almond or rice)? Sounds like a great recipe otherwise! Read More
Rating: 5 stars
10/30/2011
I love this recipe. It's so easy to make and taste too good to be so good for me. Read More
Rating: 5 stars
10/29/2011
Yum! This recipe should be titled Happy-oca. Read More
Advertisement