Olde Fashioned Tapioca Pudding

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.

Rinse 1/2 cup of large tapioca pearls in a bowl with water, then pour into a strainer and drain.

Pour the rinsed tapioca back into the bowl, cover with water, and let it sit for 7 hours or overnight.

In a large saucepan, combine 4 cups of whole milk and 1/2 cup of sugar, and bring to a simmer (little bubbles around the sides of the pan).

Once simmering, add the soaked tapioca and cook on a simmer for about 25 minutes, stirring frequently until the tapioca is see-through and tender.

In another bowl, whisk together 3 eggs and the remaining 1/2 cup of sugar.

To temper the eggs, slowly drizzle in about half of the hot milk mixture while whisking continuously to prevent scrambling.

Add the tempered egg mixture back into the saucepan with the remaining milk mixture and stir.

Cook for about 2 minutes on a simmer until the mixture thickens, stirring constantly.

Remove from heat and stir in 1 teaspoon of vanilla until well mixed.

Let the pudding cool for a bit, then transfer to a bowl and refrigerate until cold.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens