Almond Tapioca with Banana and Corn

This almond milk-based tapioca is based on the classic coconut milk tapioca soup served throughout many parts of Asia. This almond milk version is much lighter than the original, and just as tasty. Try it out with other fruits, or even sweet potato and taro!

Nutrition Facts

Serving Size: 1/2 cup

  • Calories 60
  • Carbohydrate 12 g
  • Protein 1 g
  • Fat 2.0 g
  • Saturated Fat 0.2 g
  • Sugars 5 g
  • Dietary Fiber 1 g
  • Cholesterol 0 mg
  • Sodium 115 mg
  • Potassium 225 mg

This Recipe Serves 16

Ingredients

8 cups unsweetened almond milk
1/3 cup tapioca pearls
3 tablespoons palm sugar or agave nectar
1/2 teaspoon low-sodium salt
2 ripe bananas, peeled and chopped
1 cup fresh or frozen sweet yellow corn kernels
Toasted sesame seeds

Instructions

  1. In a large pot, add the almond milk, and bring to a boil over high heat. Reduce heat to medium-low and add the pearls, stirring continuously to keep them separate. Add the palm sugar and salt and continue to cook until the pearls become fully transparent, about 30 minutes.
  2. Turn off the heat, and stir in the bananas and corn. Serve garnished with toasted sesame seeds.

Choices/Exchanges: 1 Carbohydrate

From Asian Flavors Diabetes Cookbook by Corinne Trang

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