Tapioca Pudding

This is the real thing; not the instant Minute Tapioca I grew up with, and most likely you did, too. I have never made Tapioca Pudding and never even eaten the real thing. Not surprisingly it is significantly better than the instant stuff.

Tapioca is a starch, not a grain, and comes from the root of the casava plant, also known as manioc, yucca or tapioca plant. It’s a shrub native to South America and the Caribbean, but is now cultivated throughout the world.

The starchy substance is processed into various forms: powder, flakes, sticks or pearls, being the most popular.

To extract the tapioca, cassava roots are peeled, cleaned and crushed; refined and then dried into powder, flakes, pearls, etc.

It is gluten-free and a good source of energy, but high on the glycemic scale so not so good for the waistline. It has a very high calcium content and is also fairly high in potassium.

Tapioca pudding originated in Brazil where it is known as “pudin de tapioca”. The dessert grew in popularity way beyond Brazil and it is believed that it was first introduced in the U.S. by a Boston housewife; Susan Stavers. To learn more, go to: https://newenglandhistoricalsociety.com/boston-housewife-susan-stavers-invents-minute-tapioca/

I will not lie, this dessert is a bit laborious to make. It takes lots of patience and lots of stirring. As I was into 20 minutes or stirring, all I could think of was risotto and why so many do not take the time to make it. But seriously, this old-fashioned favorite was worth every minute of stirring.

Start by soaking 3/4 cup whole milk with 1/2 cup uncooked small pearl tapioca. Let stand until the tapioca starts to plump; about 30 minutes.

Whisk salt, 1/4 cup sugar and remaining 2 1/2 cups milk into the soaked tapioca. Bring the mixture to a simmer, stirring often over medium heat. Once simmering reduce heat to low and cook, stirring constantly until tapioca pearls are translucent and plump (about double in size), and mixture is thick enough; 10 to 12 minutes. Remove from the heat.

Additional 2 1/2 cups milk, sugar and salt added.

Now it is simmering reduce heat and stir, stir, stir!

Whisk egg  yolks in a separate bowl.

Whisk in 1/2 cup hot tapioca mixture very slowly to temper the eggs. Whisking constantly, add the tempered egg yolk mixture to remaining tapioca in saucepan.

Return saucepan to medium-low; cook, stirring constantly and avoiding boiling, until the mixture coats the back of a spoon; 10 minutes. Remove from the heat; stir in vanilla paste and let cool at room temperature for 20 minutes.

This is the brand I prefer, but use whatever is your favorite.

The pudding will be quite loose and looks like it will never come together, but as it cools, liquid is absorbed and it really does become pudding-like.

Next place egg whites in a separate bowl and beat on high with an electric mixer until foamy; about 10 seconds.

Foamy after 10 seconds of beating.

Gradually sprinkle the final 1/4 cup sugar into the whites and continue beating until soft peaks form; 3 to 4 minutes. Gently fold into the cooled tapioca mixture.

Transfer to a large bowl or serving cups and press a sheet of plastic wrap directly on the surface to avoid a skin from forming. Refrigerate until chilled; at least 4 hours or up to 3 days. Serve chilled.

I really enjoyed making (and eating!) this old-fashioned, wonderful dessert. It is well worth it!

Plastic wrap in place.

My husband, Jerry enjoyed it, too. Brings back lots of childhood memories.

Happy Jerry!

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5 from 1 vote

Tapioca Pudding

This classic, old-fashioned dessert is well worth the time it takes!

Ingredients

• 3 1/4 cups Whole milk, divided
• 1/2 cup Uncooked small pearl tapioca
• 1/4 tsp. Kosher salt
• 1/2 cup Granulated sugar, divided
• 2 lge. Eggs, separated
• 1 tsp. Vanilla bean paste

Instructions

• Stir together 3/4 cup milk and tapioca in a medium saucepan. Let stand until tapioca starts to plump, about 30 minutes.
• Whisk salt, 1/4 cup sugar and remaining 2 1/2 cups milk into the soaked tapioca. Bring tapioca mixture to a simmer, stirring often over medium heat. Reduce heat to low and cook, stirring constantly until tapioca pearls are translucent, plump (about double in size) and the mixture is thick enough, 10-12 minutes. Remove from heat.
• Whisk egg yolks in separate bowl. Whisk 1/2 cup hot tapioca mixture into the yolks until fully incorporated. Whisking constantly, add tempered egg yolk mixture back into remaining tapioca in saucepan.
• Return saucepan to medium-low heat and cook, stirring constantly, avoiding boiling, until mixture coats the back of a spoon; 8 to 10 minutes. Remove from the heat. Stir in vanilla bean paste and let cool at room temperature for 20 minutes. The pudding will be quite loose, but thickens as it cools.
• Meanwhile, place egg whites in a separate medium bowl; beat on high with an electric mixer until foamy; about 10 seconds. Gradually sprinkle in remaining 1/4 cup sugar and continue beating until soft peaks form; 3 to 4 minutes more. Gently fold into cooled tapioca mixture. Transfer to a large bowl or individual cups. Press a sheet of plastic wrap directly onto the surface. Refrigerate until chilled at least 4 hours or up to 3 days. Serve chilled.