ForkwiseTapioca Pudding
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes
Ingredients
- 2 cups pearls of tapioca
- 3 cups cow's milk or coconut milk (depending on desired consistency), cold
- ⅛–⅓ cup white sugar
- 1–2 eggs, separated
- Salt to taste
- Vanilla extract
Method
- Soak the tapioca pearls soaking in the cold milk for several hours to overnight.
- Bring the milk, hydrated tapioca, and sugar to very slow boil. Stir constantly for 20 minutes or until pearls are uniformly translucent.
- Whip the egg whites until fluffy.
- Whip the egg yolks until pale, then mix them into the pudding. Cook for another minute, vigorously stirring.
- Remove pudding from heat. Mix in salt, then thoroughly fold in whipped egg whites and vanilla.
- Serve hot or chilled, by itself, or as a topping.
Video
Video by Sam & Feng Cooking, hosted on YouTube. The video may show different brands or ingredients – follow the gluten-free ingredient list on this page.
Recipe source: Wikibooks Cookbook · CC BY-SA 4.0 · Wikibooks contributors (history) · Wiki markup removed and reformatted
Photo: File:Tapioca pudding-3.jpg by Unknown (see file page) (CC BY-SA 3.0) · source
