Honey & rose water tapioca from Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen (page 201) by Heidi Swanson

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute raspberries for pistachio nuts.

  • TrishaCP on June 27, 2013

    This is a not too sweet pudding for grownups. The lemon zest is key here I think- combined with the rosewater it adds a hard to place, exotic floral note to the dish. I didn't have mild honey on hand, so I used about a tablespoon of lavender honey, and the rest mild agave nectar. The substitution worked well with the recipe.

  • jzanger on April 04, 2012

    Not crazy about this recipe, as much as I wanted to be. The honey was so overwhelming to the other flavors. I love the idea of adding rose water and lemon zest, and I will try that again, but not with the 1/3 cup honey Heidi calls for. Also, I suspect that using milk with a higher fat content than I did (1%) would be wise.

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