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Tapioca Pudding

217 A Tapioca Pudding.JPG
217 A Tapioca Pudding.JPG

Tapioca Pudding

1.00

Growing up, my mom would always make us tapioca pudding when we weren’t feeling well. I never looked forward to being sick but when I was, tapioca made it just a little bit better.

Yield: 4 – 6 servings

Oven: N/A

Preparation time:  5 minutes + 40 minutes resting time

Cook Time:  5 minutes

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1/3 cup small pearl tapioca

2 1/2 cups low-fat milk

1 egg, lightly whisked to break yolk

2 tablespoons granulated sugar

1/4 teaspoon kosher salt

1 teaspoon pure vanilla extract

cinnamon, as desired for garnish

Method:

1.   In a medium saucepan off heat, add tapioca, milk, egg, sugar, and salt. Allow to sit at room temperature for 10 minutes.

2.   Over medium heat, bring to a boil and while stirring constantly, allow to cook for 1 minute. Remove from heat, add vanilla, stir to combine, cover tightly and allow to sit at room temperature for 30 minutes or until thickened.

3.   Transfer to a container, cover and store in the refrigerator until cold. Alternatively, tapioca pudding can be served warm or room temperature, but I prefer the cold version.

4.   Before serving, lightly dust with cinnamon. – See kitchen note.

 

Kitchen Note:  Consider using Vietnamese cinnamon for a little more “kick.”