Toe Tappin' Tapioca!

When Zeal cooks, he often spends a lot of the time singing and tapping his little toes to whatever song he has made up about the food he is making. Late last night (you know those summer nights that just beg to be activity laden because it is late but the sun is still up) he decided he wanted to make some tapioca pudding.

The song went:
TAP TAP TAP--I-OOOOOOOOO-CA!
TAP TAP TAP--I-OOOOOOOOO-CA!

And this little jar sure made a great shaker to add to the song and dance:




Here's our tapioca recipe, vegan with a tropical flair:

Coconut Tapioca Pudding
Ingredients:
1 can lite coconut milk
1 cup soy milk
½ cup tapioca pearls
½ cup sugar
3 t. egg replacer
1 t. vanilla

Directions:
Soak tapioca pearls in 1 cup of water for 15 minutes. Add drained tapioca to coconut and soy milks and bring to boil. Simmer for 5 minutes. Add sugar and egg replacer and whisk until thoroughly blended. Bring to boil again and stir constantly for 2 minutes. Let simmer for 10 minutes. Add vanilla. Serve warm or cold.



We made a double batch, but this stuff just doesn't last very long.