A decent amount of hands-on work, but delightful warm or cold. The milk can be replaced with dairy-free alternatives. Makes 3½ cups.
| Ingredients | Step |
|---|---|
| ⅓ c. small pearl tapioca ¾ c. water |
Soak in a saucepan for 30 minutes. Do not drain if there is remaining water. |
| 2 eggs | Separate, putting the whites into the bowl of a stand mixer and putting the yolks into the saucepan with the tapioca pearls. |
| 2¼ c. milk ¼ c. sugar ¼ t. salt 2 egg yolks (from above) |
Add to saucepan. Stir over medium heat until boiling, then simmer uncovered for 10-15, stirring often. |
| ¼ c. sugar 2 egg whites (from above) |
Beat together until soft peaks form, maybe 5 minutes. (The egg whites should quickly curl and fall into themselves, not holding their shape.) |
| OPTIONAL ADD-INS 2 T. unsweetened cocoa powder PLUS 2 T. sugar 1 oz. dark chocolate pieces ⅔ c. finely chopped fruit (dry or fresh) |
Stir in to hot tapioca mixture. Let cook ~1 minute. |
| Temper the egg whites with the hot tapioca (transfer at least ¾ c. tapioca). Then gently fold the warmed egg whites into the hot tapioca mixture in the saucepan. | |
| Stir and cook pudding over low heat for another ~3 minutes. | |
| ½ t. vanilla | Cool 15 minutes, then add vanilla. |
Source: Bob's Red Mill