Tapioca Pudding Recipe

Ingredients

• 1/2 cup small pearl tapioca
• 2 cups whole milk
• 1/4 teaspoon salt
• 2 eggs, separated
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• Fresh berries for garnish (optional)

Instructions

1. Soak the tapioca pearls in water for 30 minutes to soften. Drain and set aside.
2. In a medium saucepan, heat the milk and salt over medium heat until it reaches a gentle simmer.
3. Stir in the soaked tapioca pearls and reduce the heat to low. Cook, stirring frequently, for about 15-20 minutes, until the tapioca pearls become translucent and the mixture thickens.
4. In a separate bowl, beat the egg yolks with the sugar until light and creamy.
5. Gradually add a small amount of the hot tapioca mixture to the egg yolk mixture, whisking constantly to avoid curdling.
6. Return the egg yolk mixture to the saucepan with the tapioca, stirring continuously. Cook for an additional 2-3 minutes until well combined and thickened.
7. Remove the saucepan from heat and stir in the vanilla extract.
8. In a clean bowl, beat the egg whites until they form soft peaks. Gently fold them into the tapioca mixture to achieve a light and airy texture.
9. Serve the tapioca pudding warm or chilled, garnished with fresh berries if desired. Enjoy!

Helpful Tips

To make this recipe even more versatile, consider the following tips:

• Flavor Variations: Add a sprinkle of cinnamon or nutmeg for a warm spice touch.
• Dairy-Free Version: Substitute the whole milk with almond milk or coconut milk for a dairy-free alternative.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Tapioca pudding may thicken upon cooling; add a splash of milk to thin it back to your desired consistency.

Pairings

For a complete taste experience, pair your tapioca pudding with:

• A glass of cold almond milk or a warm chamomile tea.
• A side of freshly sliced fruits such as strawberries or mangoes.
• A light, crisp cookie like biscotti to offer a delightful contrast in texture.