Cookbook:Tapioca Pudding
| Tapioca Pudding | |
|---|---|
| Category | Pudding recipes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Ingredients
[edit | edit source]- 2 cups pearls of tapioca
- 3 cups cow's milk or coconut milk (depending on desired consistency), cold
- ⅛–⅓ cup white sugar
- 1–2 eggs, separated
- Salt to taste
- Vanilla extract
Procedure
[edit | edit source]- Soak the tapioca pearls soaking in the cold milk for several hours to overnight.
- Bring the milk, hydrated tapioca, and sugar to very slow boil. Stir constantly for 20 minutes or until pearls are uniformly translucent.
- Whip the egg whites until fluffy.
- Whip the egg yolks until pale, then mix them into the pudding. Cook for another minute, vigorously stirring.
- Remove pudding from heat. Mix in salt, then thoroughly fold in whipped egg whites and vanilla.
- Serve hot or chilled, by itself, or as a topping.
Notes, tips, and variations
[edit | edit source]- Try adding any fruit, compote or flavoring.