Want to try Tapioca? Here are 2 great recipes!
To start, the classiest classic Tapioca pudding…
Come June 28th (National Tapioca Day) this is a must for the menu.
This desert has very similar ingredients to a polenta or semolina pudding. Luckily the other ingredients for a tapioca pudding are all very common staple foods so, other than the tapioca you may not need to buy anything else!
INGREDIENTS
Serves 4 people (or 1 if you are reaaaally hungry)
DIRECTIONS
- Mix sugar, tapioca, milk and egg in a saucepan and leave for 5 minutes.
- Turn on the cooker to a medium heat and stir constantly until the mixture starts to boil.
- Remove from heat, and stir in vanilla.
- Serve warm or cold, either is good 🙂
Now on to the more modern take on tapioca pudding…
This is from The Gourmet’s Kitchen. It uses whole tapioca pearls instead of the instant tapioca which is a lot smaller, and has some fun with extra flavours. Here we have converted this recipe for tapioca pudding into UK measurements.
INGREDIENTS
Serves 4 people (or 1 if you are reaaaally hungry)
- 150g of uncooked tapioca pearls
- 200g of lychee fruit pulp, aka no skin/seeds
- 35g of blueberries
- Sugar if needed
- 230ml of milk
DIRECTIONS
- First blend the bluberries and lychee pulp together and strain.
- Reblend this strained mixture with the milk.
- Taste it and add more sugar if you are a sugar fiend.
- Cook the tapioca pearls in a saucepan of boiling water. Once the pearls start to float and become soft (this should only take a couple of minutes) they are cooked! Strain and then pour cold water on them.
- Mix the cooked tapioca pearls with the lychee blueberry mixture
- Serve hot!
Hope you enjoy these two recipes for tapioca pudding!
Let us know if you try them out- we love seeing photos 🙂