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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Dessert

Tapioca Pudding

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Eggs, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 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

Method

  1. Soak the tapioca pearls soaking in the cold milk for several hours to overnight.
  2. Bring the milk, hydrated tapioca, and sugar to very slow boil. Stir constantly for 20 minutes or until pearls are uniformly translucent.
  3. Whip the egg whites until fluffy.
  4. Whip the egg yolks until pale, then mix them into the pudding. Cook for another minute, vigorously stirring.
  5. Remove pudding from heat. Mix in salt, then thoroughly fold in whipped egg whites and vanilla.
  6. Serve hot or chilled, by itself, or as a topping.