Tapioca Pudding
Tapioca pudding can be topped or layered with fresh fruit or fruit preserves. Fresh berries are good, as are tropical fruits such as mangos, pineapple, toasted or sweetened coconut, and banana. For a fancier dessert, top with whipped cream.
FMM: I much prefer the pearl tapioca recipe for pudding. Quick tapioca works better as a thickener for berry pies.
Other tapioca pudding recipes:
Tapioca Coconut Pudding (can add pineapple, mango. papaya, kiwi, and/or banana)
Quick Tapioca Pudding
from Kraft Minute Tapioca box (called "Fluffy Tapioca Cream")
1 egg, separated
6 Tbsp. sugar (divided, 3 Tbsp. + 3 Tbsp.)
3 Tbsp. quick tapioca, such as Minute Tapioca*
2 cups milk
1 tsp. vanilla
*Note: you cannot substitute pearl tapioca in this recipe unless you soak it first. See recipe for Pearl Tapioca Pudding on the right.
Separate the egg. Beat the egg white in a medium bowl with an electric mixer on high speed until foamy. Add 3 Tbsp. sugar, beating until soft peaks form.
Mix tapioca, remaining 3 Tbsp. sugar, milk and egg yolk in a medium saucepan. Let stand 5 minutes.
Cook on medium heat, stirring constantly, until mixture comes to a full boil (a boil that doesn't stop bubbling when stirred).
Remove from the heat. Quickly stir in egg white mixture until well blended. Stir in vanilla.
Cool 20 minutes. Serve warm or chilled.
Makes 6 servings
Pearl Tapioca Pudding
from Reese Small Pearl Tapioca package, with modifications
Pearl tapioca, unlike Minute Tapioca, needs to soak in water before cooking. Check the package for instructions.
1/2 cup large pearl tapioca [not instant tapioca]
2 cups cold water
2 1/2 cups whole milk
1/4 tsp. salt
1/2 cup sugar
2 eggs, separated
1 tsp. vanilla
In a bowl, soak tapioca in 2 cups of room temperature water overnight. Drain water.
[Note: A few hours should be enough for soaking. Upon soaking or cooking, tapioca rehydrates (absorbs liquid) and doubles in size. This is what you are looking for.]
In double boiler, heat milk just until no longer cold. Add salt and tapioca. Continue heating until small bubbles appear at the side of the pan. Cover, turn heat to very low and cook for one hour. Make sure the milk mixture does not simmer or boil.
[Note: Mine only took about 15 minutes; I had soaked it overnight. Cook until the tapioca pearls have plumped up and thickened and has the consistency of a thick soup.]
Separate egg whites from yolks. Beat egg yolks and sugar together until light yellow in color. Add a little of the hot mixture to the egg yolks and blend thoroughly. Then add the egg yolk mixture to the hot milk mixture, stirring constantly. Place the double boiler over medium heat and cook until tapioca mixture is very thick, about 15 minutes.
Beat egg whites until stiff. Slowly fold the egg whites into the hot tapioca mixture. Stir in vanilla. Serve warm or chilled.
Makes 6 - 8 servings
