Only in your dreams… not any more! Homemade tapioca topped with real whip cream and sweet summer fruits! Dreams really can come true!
Ingredients / Serves 4-6
6 tablespoons small pearled tapioca, lightly ground ( see note*)
3 cups 2% milk
Pinch of salt
2 eggs, lightly beaten
1/2 cup granulated sugar
1 teaspoon vanilla
Method
Step1) Combine cold milk with tapioca in medium sauce pan and let rest for 15-20 minutes.
Step 2) Add beaten eggs, sugar, and a pinch of salt and whisk together until well-blended.
Step 3) Heat over med-low temperature, stirring constantly for 12-15 minutes, until mixture comes just to a boil. You will want to swipe the bottom as you stir to prevent the milk from burning. If the pudding seems to thick just whisk in a little more milk before taking off heat.
Step 4) Remove from heat. Stir in vanilla. Fill serving dishes and cover with plastic wrap. Refrigerate until cool. Serve with whip cream and choice of fresh fruit or berries.
*Note: I usually just use instant tapioca when making this dish. However, if you have tried to buy tapioca in the past year you may already know that it is nearly impossible as it is in short supply due to a unusual drought in Taiwan. Lucky for me, I just happen to have a large bag of pearled tapioca on-hand. Being resourceful I used my coffee grinder to crush the pearls into pieces much more the size of instant. You can use the pearled as is if you can find it on the store shelf, although I would soak it for a longer period of time before cooking.
