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)

50g caster sugar
3 tablespoons of minute tapioca
650ml milk
1 egg
1 teaspoon of vanilla extract

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 🙂