Growing up, I always loved it when my mom would make tapioca pudding. It was a rare treat only enjoyed by a few of us. The rest of the family turned up their nose at what they called “fish egg” pudding. :-) They also used dramatics to express their dislike, such as gagging, choking and puking noises as I savored every spoonful in front of their disapproving eyes! :-P Such antics did not dampen my spirit.
My mom used quick cooking tapioca and followed the Fluffy Tapioca Pudding recipe off the box. It was always very good. Now I buy tapioca pearls and make the recipe below. I enjoy eating it both warm and cold. You can add coconut, top it with a bit of whipped cream or sprinkle with nutmeg! Try it soon. :-)
Tapioca Pudding
1/3 cup tapioca pearls
3/4 cup water
2 1/4 cups milk (I use whole)
1/4 teaspoon salt
2 eggs, separated
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
In a medium saucepan, soak tapioca in water for 30 minutes. Stir in milk, salt and egg yolks. Cook over medium heat until boiling. Turn heat down and simmer for 10 minutes. Remove from heat. Stir in vanilla.
Beat egg whites, in large bowl, with electric beaters until foamy. Slowly add sugar. Continue beating until stiff peaks form. Add the pudding a cup at a time into the egg whites, folding gently with a spatula until combined. Serve warm. Store remaining pudding in refrigerator.
Store what remaining pudding in the refrigerator? ;-)
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