Ingredients
- 1/3 cup small pearl tapioca
- 3/4 cup water
- 2 1/4 cup Almond Milk
- 3 eggs separated
- 1/4 cup agave syrup
- 3 tbs. coconut manna
- 10 drops YL Lemon essential oil
- Lemon Rind from 1 lemon
Almond Milk
- 1 cup raw almonds
- 8 cups purified water
- 10 whole dates
Making the Almond Milk
Soak overnight 1 cup raw almonds in 4 cups purified water.
I use a vitamix to blend the milk.
Drain and rinse the almonds.
Put almonds in processor along with 4 cups purified water, 10 whole dates.
Blend thoroughly, until liquified.
Squeeze the milk through a nut bag (whole foods, amazon)
Making the Pudding
In a sauce pan add the 1/3 cup tapioca and the 3/4 cup water. Allow it to soak for 30 minutes.
Add to the soaked, undrained tapioca, 2 1/4 cups almond milk, 3 beaten egg yolks.
Bring to a boil then simmer over low heat for 10 minutes. Keep stirring so it doesn’t stick.
After 10 minutes add 10 drops Lemon essential oil, and the rind of 1 lemon, and
3 tbs. coconut manna. Stir well.
Now you will whip up the egg whites with the 1/4 cup agave syrup.
Beat it until peaks form. Fold 3/4 cups of tapioca pudding into the egg whites.
Folding the pudding and egg whites together. Fold in rest of the pudding into the egg whites.
Refrigerate. Serve when chilled.
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