Sure, here’s a simple recipe for homemade tapioca pudding:
Ingredients:
- 1/2 cup small pearl tapioca
- 2 1/2 cups whole milk
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 2 large eggs, separated
- 1 teaspoon vanilla extract
Instructions:
- Rinse the tapioca pearls under cold water in a fine mesh strainer for about 1 minute.
- In a medium saucepan, combine the rinsed tapioca pearls, milk, and salt. Let the mixture soak for 30 minutes.
- After soaking, add the sugar to the saucepan and stir to combine.
- Place the saucepan over medium heat and bring the mixture to a simmer, stirring frequently to prevent sticking.
- Once the mixture begins to simmer, reduce the heat to low and continue to cook, stirring constantly, for about 15-20 minutes, or until the tapioca pearls are translucent and the mixture has thickened.
- In a small bowl, lightly beat the egg yolks. Gradually add about 1/2 cup of the hot tapioca mixture to the beaten egg yolks, stirring constantly to temper the eggs.
- Pour the tempered egg mixture back into the saucepan with the remaining tapioca mixture, stirring constantly.
- Continue to cook the pudding over low heat for an additional 2-3 minutes, stirring constantly, until the pudding has thickened slightly.
- Remove the saucepan from the heat and stir in the vanilla extract.
- In a separate bowl, beat the egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the tapioca pudding until well combined.
- Transfer the pudding to a serving dish or individual serving bowls.
- Allow the pudding to cool to room temperature, then cover and refrigerate for at least 1-2 hours, or until chilled and set.
- Serve the tapioca pudding cold, garnished with a dollop of whipped cream or fresh fruit if desired.
Enjoy your homemade tapioca pudding!