One of my favorite desserts growing up was tapioca pudding. You don’t see it that much anymore. Kids get pre-made puddings from the grocery store.
My parents don’t make it that often as it requires too much (for them) careful stirring while the tapioca cooks. And you won’t find tapioca on any low-carb diets as it is pure starch, from the same plant as cassava.
Yet tapioca pudding is one of those comfort foods that conjures up happy childhood memories. It’s actually really easy to make.
My parents don’t make it that often as it requires too much (for them) careful stirring while the tapioca cooks. And you won’t find tapioca on any low-carb diets as it is pure starch, from the same plant as cassava.
Yet tapioca pudding is one of those comfort foods that conjures up happy childhood memories. It’s actually really easy to make.
Tapioca Pudding Recipe
Look at the instructions on the package of tapioca that you buy. Some small pearl tapioca requires overnight soaking in water. If your package has that requirement, reduce the milk in the recipe to 2 1/2 cups from 3 cups.
Ingredients
- 1/2 cup small pearl tapioca (you can usually find it in the baking section of the grocery store, do not use instant tapioca)
- 3 cups whole milk (or skim milk with cream added)
- 1/4 teaspoon salt
- 2 eggs
- 1/2 cup of sugar
- 1 teaspoon of vanilla extract
Read More: Tapioca Pudding
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