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. Source: EatingWell Magazine, March/April 2007

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Ingredients

Directions

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

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  • 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; 8.4 g total fat; 2 g saturated fat; 99 mg cholesterol; 241 mg sodium. 358 mg potassium; 47.7 g carbohydrates; 0.6 g fiber; 37 g sugar; 8.4 g protein; 376 IU vitamin a iu; 25 mcg folate; 226 mg calcium; 1 mg iron; 39 mg magnesium; 30 g added sugar;

Reviews (3)

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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
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