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Tapioca Pudding layers with Fresh Strawberry Jam
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1 cup raw almonds
1 ¼ cups water
¼ cup instant tapioca
1 teaspoon vanilla
1 teaspoon coconut extract
½ teaspoon sea salt
1/3 cup agave nectar
3 cups water
 
Blend almonds and water for about 1 minute. Add 3 cups water and blend briefly.
 
Place a nut milk bag over a kettle and pour the blended almonds and water through the bag. Close up bag securely and squeeze out as much of the milk as you can. Discard pulp.
 
Add remaining ingredients to almond milk in kettle and stir occasionally while bringing to a boil. (Steam is rising and first little bubble rises), remove from heat, place in shallow container, and cool quickly in the refrigerator. Over-boiling will result in a less-desirable thick and gummy consistency.
 
Makes 4 ½ cups
 
Hint: Altitude and humidity will affect the needed boiling time. While boiling too much gives a poor result, higher altitude or humidity will require more boiling, even as long as 1 full minute. It may take some experimenting to get it just right for your area. Too little boiling results in a pudding that is too runny.
 
An attractive serving idea is to layer the pudding in tall glass dessert dishes with small spoonful of Fresh Strawberry Jam.
Fresh Strawberry Jam
2 cups frozen or fresh strawberries, if frozen thaw
1 cup frozen apple juice concentrate, thawed
2 tablespoons agave nectar
2 tablespoons Instant Clear Jel
 
Place all ingredients in blender in order given. Add Clear Jel carefully so it doesn’t stick to the sides of the blender.
 
Cover blender and turn on low for about 3 seconds—just enough for everything to go through the blades and mix in the jel. Too much blending makes the berry seeds separate doesn’t look as nice.
 
Remove to a container and chill. It will get thicker as it sits.
 
Tip: Don’t have Instant Clear Jel? Use 2 ½ tablespoons cornstarch dissolved in a small amount of apple juice. Add the rest of the apple juice and juice drained from the thawed berries. (Don’t add the berries yet.) Bring the juice to a boil while stirring. Cool in the refrigerator for about an hour and then stir in the berries.
 
Makes 3 cups