Old Fashioned Tapioca Pudding Recipe

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories, while regular milk is more accessible.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness, while brown sugar is often less expensive.

Soak tapioca pearls in cold water for at least 1 hour, preferably overnight, using at least four times the amount of water.

After soaking, the tapioca pearls should have expanded and squish easily between your fingers.

In a heavy-bottomed sauce pot, add 2 cups of full fat milk and the soaked and drained tapioca pearls.

Add 3 tablespoons of sugar and 1/4 teaspoon of salt to the pot.

Bring the mixture to a boil over medium low to medium heat, stirring frequently to prevent burning.

Once boiling, reduce heat to low and cook for 3 to 5 minutes, stirring frequently.

Separate one egg, placing the white in one bowl and the yolk in another.

Temper the egg yolk by slowly adding about 1/2 to 3/4 cup of the hot milk mixture into the yolk, stirring gently.

Return the tempered yolk mixture back to the pot and stir well.

Cook gently on low heat for another minute to fully cook the egg yolk and thicken the pudding.

Shut off the heat and beat the egg white until soft peaks form, then gradually add the remaining tablespoon of sugar and continue beating until firm peaks form.

Fold the beaten egg white into the pudding mixture in two additions, being careful not to overmix.

Add 2 teaspoons of vanilla extract and fold it in gently.

Pour the pudding into serving dishes and cover with plastic wrap, pressing it down to prevent a skin from forming.

Chill in the fridge for a few hours before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens