Tapioca pudding is a sweet pudding made with tapioca pearls and milk. For those who are lactose intolerant or those that prefer the flavor, coconut milk can be substituted for milk throughout the recipes. Variations on tapioca pudding are found all over the world, such as the congee that remains a staple in many Asian countries, and styles of preparations range from thick and firm puddings to thin and runny ones. No matter your preferred style of tapioca pudding, the production of a bowl is never that difficult, and is always enjoyable if you go into it with the right attitude!
Makes 4-6 servings
In a medium to large heavy bottomed saucepan, combine the milk, cream, sugar, salt, tapioca and egg, and allow it to set for approximately 10 minutes. Place mixture over medium heat and, while slowly but consistently stirring, bring the mixture to a full boil. Take off of the heat and stir in your vanilla extract.
Allow the pudding to cool for approximately 20 minutes. Don’t worry if it’s runny at this point. Pour the pudding into a bowl or separate cups, cover with plastic wrap and let chill in the refrigerator. The longer you allow it to cool, the firmer it will be upon serving.
Remove from the refrigerator and garnish with whipped cream and nuts.
Makes 4-6 servings
Combine tapioca, milk and salt in large sauce pan over medium/high heat. Continue to stir until it reaches a boil. Remove from the heat and allow it to simmer for 5 minutes on low heat as you gradually add your sugar.
Beat eggs in a separate bowl. Slowly, mix the eggs with the hot tapioca. If you just throw them together, the mixture will curdle. Bring mixture to a low boil, making sure to constantly stir. Lower heat and stir for several minutes while it simmers. This will give it a thick consistency.
Allow the pudding to cool for 15 minutes and add your vanilla. Serve warm, or allow to cool in the refrigerator for perfect tapioca chilled to your desired firmness!