Lavender Raspberry Honey Tapioca

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Tapioca is a  light, easy, Gluten Free dessert! It is a favorite “soul food” of mine, that brings back memories of my childhood at Grandma’s house 🙂 I’ve put a little modern twist on this recipe with our Culinary Lavender, giving it a warm, lightly floral  flavor. This would be a perfect light dessert for your Super Bowl menu!

Lavender Raspberry Honey Tapioca

Serves 4-6

2 1/2 cups milk

1/2 cup/2.5 oz. small pearl tapioca

2 large egg yolks, lightly beaten

¼ tsp. fine-grain sea salt (I used HRL Sel-Gris)

1/3  cup mild honey

Grated zest of 1 small lemon (I left this out)

1 tsp. Organic Vanilla (I used instead of lemon)

2 tsp. English culinary lavender (HRL Signature Blend)

¼ to 1 tsp rose water (I left this out)

Sliced raspberries to garnish

1. Soak the tapioca in 2 cups of the room temperature water 4- 6 hours or overnight. Strain off water, and set aside.

2. In a medium, heavy saucepan, over low heat, add 2 1/2 cups milk, and culinary lavender; heat just to a simmer. Remove from heat, cover, and allow lavender flowers to infuse with the milk for 15 minutes. Strain milk mixture through a fine mesh strainer to remove lavender flowers.

3. Wisk in the egg yolks, salt, and honey, add tapioca, and bring the mixture to a simmer over medium-low heat, stirring constantly. This will take about 15 minutes. Decrease the heat so the mixture gently simmers, stirring constantly, for another 20 minutes or until the tapioca is fully cooked (this depends on how large your tapioca pearls are.) The tapioca is fully cooked when the pearls swell up and are nearly translucent-tasting is the best way to tell. The pudding itself will also thicken into a custard. Continue to taste and stir, preventing the tapioca from scorching. Remove the pan from the heat, and scoop into parfait glasses. Chill or serve warm. Top with fresh raspberries. Enjoy!!

Original recipe is from Heidi Swanson’s Super Natural Every Day,and 17and baking,  altered a tad with our culinary lavender, and vanilla.

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