Eating animal-based dairy on Shavuot is a tradition that I am updating to meet my health goals and dietary preferences. I find ways to enjoy healthier “creamy” foods for the holiday by creating non-dairy “creamy” dessert options like this delicious one. Tapioca is considered kosher for Passover, perfect for Passover week breakfasts and dessert because it is comforting and versatile.
Tapioca, made from cassava (yuca) root vegetable, is a comeback food. I asked my parents and aunts and uncle and they all agree that they enjoyed tapioca pudding in their youth.
Tapioca is a lifelong food that can be enjoyed by everyone – from babyhood to old age. It is a gooey, creamy mouth food that is eaten by the spoonful. The added rum-soaked raisins makes the dessert fancy and may remind you of the ice cream flavor rum raisin.
Equipment: medium strainer, medium saucpan, individual bowls for serving
- In a small bowl, combine the raisins and rum, and set aside.
- Rinse the tapioca pearls in strainer.
- Place tapioca in medium saucepan and add 3 cups of water. Soak the tapioca for 30 minutes. Do not drain after soaking.
- Add the coconut cream, sugar, rum-soaked raisins and rum (it may be all soaked into the raisins) and kosher salt.
- Cook over medium heat, stirring frequently, until mixture comes to a gentle boil. Simmer uncovered over very low heat for 10 to 15 minutes, stirring frequently, until mixture is thick (it if becomes too thick add a bit more water).
- Stir well.
- Pour into bowls. Serve warm or chilled. Place plastic wrap on top of bowls so that the pudding does not develop a skin.
Reprinted with permission from © JewishFoodHero - All Rights Reserved.
Kenden Alfond is the founder of Jewish Food Hero, the website that nourishes your mind, body, and spirit. Her mission is to help a global community of women come home to themselves. Visit the site to download a free cookbook: 7 Healthy Plant-Based Jewish Recipes.