Tapioca Pudding
Tapioca is the starch extracted from cassava, also called manioc; it is a root of great nutritional value in the countries where it is grown, starting from South America and extending through Africa and Asia. Tapioca is a gluten-free food, making it nutritionally more versatile. To prepare the tapioca, read the instructions on the package of the tapioca you buy. Some small tapioca pearls require soaking overnight in water. If your package has that requirement, reduce the milk in the recipe to 2 1/2 cups instead of 3 cups. If it does not require soaking, you can cook it for about 7 minutes to achieve the characteristic gelatinous consistency.
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Ingredients
4
Servings
  • 1/2 cups tapioca pearl, small (do not use instant tapioca)
  • 3 cups whole milk, (or lactose-free milk or coconut milk if lactose intolerant)
  • 1/4 teaspoons salt
  • 2 eggs
  • 1/2 cups sugar
  • 1/2 teaspoons liquid vanilla
Preparation
30 mins
20 mins
Medium
  • Mix the tapioca, milk, and salt in a saucepan over medium-high heat. Stir until it boils. Then simmer for 7 minutes, uncovered and at the lowest possible heat, then gradually add the sugar.
  • Beat the eggs in a separate bowl. Slowly add a little of the hot tapioca to equalize the temperature of the two mixtures (to prevent curdling).
  • Return the eggs with the temperature equalized to the saucepan with tapioca. Slowly mix and bring to a boil, stirring constantly. Reduce the heat and continue stirring constantly for a few minutes on low heat until you achieve a nice consistency with thick milk. Cool for 15 minutes. Add the vanilla. Serve hot or cold.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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