This is one of D's favorite desserts; apparently he makes it at my parents' house. I've made it a few times it's definitely a spoonful of childhood for me. And it's relatively easy. It just takes time because it has to soak for a minimum of 12 hours.
- 1/2 C pearl tapioca (we use a medium size)
- 2 C whole milk
- 2 C coconut milk
- 1 T pure vanilla extract
- 1 C organic granulated sugar
- 1/2 t sea salt
- 3 eggs
Place the tapioca in a medium bowl, covered with - at least - 1" of cold water. Allow the tapioca to soak for at least 12 hours. When ready to cook, use a strainer to drain off the water and set the soaked pearls aside.
In a large saucepan, combine the milks, vanilla, sugar, and salt. Set aside. Place the eggs in a large bowl and whisk until they are combined. Whisk until the egg mixture is a pale yellow color, approximately two minutes. Set aside.
Place the saucepan over low heat and bring to a simmer. Once it bubbles, remove from heat. Temper the eggs with the hot liquid by whisking the eggs constantly as you add the liquid slowly.
Once the two are completely combined, pour the custard back into the original pot and and add the tapioca. Whisk over low heat. The mixture will begin to thicken. The pearls will become translucent. Scrape the pudding into a bowl and press plastic wrap directly onto the top surface to prevent it from creating a skin. Chill for at least 2 hours.
I've been wanting to make this with some of the tapioca pearls I have. I'll give your recipe a shot ; ) Thanks!ReplyDelete
Fantastic, Jennifer. Definitely do. We made it twice this week and it was delicious every time.Delete
I have always used instant tapioca. Is there a big taste difference?ReplyDelete
I've never used instant tapioca, so I can't say if there's a big difference.Delete
i've always wanted to make homemade tapioca!ReplyDelete
You should, Sarah, it's so, so easy.Delete