Maple Tapioca




  • 1/3 cup real maple syrup, Grade A Dark Amber or B for more intense flavor
  • 3 tablespoons Minute Tapioca
  • 2 3/4 cups milk
  • pinch of sea salt
  • 1 egg, well beaten
  • l teaspoon natural maple flavor by Boyajian


In a 3 qt sauce pan, mix maple syrup, milk, salt, tapioca and egg with a wire whisk and let sit for 5 minutes.

Cook on medium heat, whisking constantly until the mixture comes to a full boil (a boil that doesn’t stop bubbling when stirred).  Immediately turn off heat and remove from the burner.  Stir in maple flavor.


Pour into a heat-proof container which you can cover and refrigerate after 20 minutes when cooled.


Tapioca can be served warm or cold.  I prefer mine cold.  Sprinkle generously with your favorite nuts or granola.

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