January 5, 2015

Tapioca

Tapioca pudding...

We decided it would be a nice change from birthday cake on top of all the Christmas sweets we indulged in.

It was especially nice with fresh blueberries and strawberries on top.  But how good was it really?  I couldn't get a picture fast enough... :)



Tapioca Pudding
1/3 c. tapioca, small pearls
2-1/2 c. milk (dairy or coconut)
1 egg yolk
1/4 c. honey (less than most recipes call for, but plenty sweet enough)
1/4 tsp. sea salt, heaping
1/2 tsp. vanilla
Unsweetened coconut flakes
Fresh fruit

Let tapioca sit in milk x 30 mins.  Then whisk in egg yolk, honey, and salt.  Bring to a boil on medium heat, stirring gently.  Reduce heat until barely bubbling, and stir for another 15 mins until thickened. Remove from heat. Add vanilla.  Pour into bowl(s), cool 2-3 hrs or overnight.

Toast coconut flakes @350° x 5 mins in glass pan. (Watch it closely or be ready for a burnt offering!)

Serve with fresh fruit and top with coconut.

7 comments:

  1. Can't remember the last time I had tapioca. Rice pudding was always a favorite of mine and it can be made dairy free. I think I might need to make some very soon. Happy New Year! Tammy

    ReplyDelete
    Replies
    1. Tapioca's kind of one of those forgotten treasures, and i'm determined to bring it back more often!

      Delete
  2. This makes me want some! It's so comforting, isn't it? And I love those dishes -- they are unusual, kind of bowls, kind of glasses. Very pretty! I like the idea of the toasted coconut.

    ReplyDelete
    Replies
    1. Don't you love those parfait glasses? They were a gift from my mom. And the coconut, well, everyone decided it was a great touch. Gotta love food bloggers who come up with all of these great ideas.

      Delete
  3. Aaahhhh, my love for tapioca is deep. A naturally gluten free food. I have such fond memories of you bringing me tapioca and home canned pears, on a beautifully decorated tray- up to my bed, where I'd been for days :)

    ReplyDelete
    Replies
    1. I had to laugh at your memories of tapioca pudding and canned pairs. It sounds a little dorky now. =) Glad you remember the love part of my little offering!

      Delete
  4. I love the versatility of tapioca pudding - I have made it with almond milk, coconut milk, Indian-style, vegan, extra-creamy-rich...but always not-very-sweet, so it can be comfort food and refreshing at the same time. This recipe will be added to my collection. Thank you!

    ReplyDelete