Cinnamon Tapioca Soy Pudding

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Asian pears are so crisp and juicy, making a great contrast to a creamy pudding, but you can substitute other fruits if they’re not available.


  • 3 tablespoons minute tapioca
  • 13 cup sugar
  • 3 cups Organic Valley Vanilla Soy Milk
  • 1 teaspoon vanilla extract
  • 12 teaspoon freshly ground cinnamon (plus additional for sprinkling on pudding)
  • 1-2 Asian pears, thinly sliced


1. Mix tapioca, sugar and soy milk in a medium-sized, heavy saucepan; stir well and let stand 5 minutes. Cook over medium flame, stirring constantly, until mixture comes to a boil and keeps bubbling even when it is being stirred. Remove from heat, stir in vanilla and cinnamon. Let cool 20 minutes. Chill, if desired. Pudding can also be served warm or at room temperature.

2. To serve, spoon tapioca into individual stemmed dessert cups or glasses. Sprinkle lightly with additional fresh-ground cinnamon and serve with sliced Asian pear.

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