Low Histamine Vegan Tapioca Pudding with Toasted Almonds and Sea Salt
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Learn more →Ingredients
4 servings
For the pudding
- ½ cup small pearl tapioca (not instant)
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup plant-based milk
- 3 tbsp maple syrup
- ¼ tsp fine sea salt
- 1 tsp pure vanilla extract
For the topping
- ⅓ cup sliced almonds
Ingredient noteNuts and seeds are typically low in histamine but carry other amines. This recipe only uses about 12 g per serving. If you prefer to always avoid almond, please tap it and change its rating to Red.
- ¼ tsp flaky sea salt
Instructions
- 1
Combine the tapioca pearls, coconut milk, and plant-based milk in a medium saucepan. Let the mixture soak for 30 minutes at room temperature — the pearls will absorb some liquid and begin to soften.
- 2
While the tapioca soaks, toast the sliced almonds in a small dry skillet over medium heat, stirring frequently, until golden and fragrant, about 3–4 minutes. Watch closely, as they can brown quickly. Transfer to a plate and set aside.
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