Ingredients
Tapioca Pudding
- 5 oz Tapioca Pearls
- 21 oz Water
- 21 oz Milk
- 1 teaspoon Vanilla Extract
- 3 tablespoons Demerara Sugar
Glazed Nuts
- 5 oz Walnuts
- 1 Egg White
- 2 tablespoons Sugar
- 1 teaspoon Cinnamon
- 1/2 teaspoon Salt
Instructions
Tapioca Pudding
- Boil the water and add the tapioca pearls.
- Boil for 5-7 minutes over low heat, stirring continuously until it begins to form gelatin.
- Remove from heat and transfer to a sieve.
- Place under running water and rinse well until all the starch and gelatin are gone.
- Meanwhile boil the milk.
- Add the pearls and vanilla extract and simmer for another 15-18 minutes, stirring constantly.
- When it starts to thicken, add the sugar and stir again until the pudding resembles a fluid cream.
- Remove from the heat and let cool a little bit.
- Pour in glasses and refrigerate for at least an hour before serving.
Cinnamon Glazed Nuts
- Preheat the oven to 320°F.
- Whisk the egg white until translucent.
- Add the sugar and whisk again.
- Stir in the cinnamon and salt and mix well.
- Transfer the walnuts in the bowl and toss to coat.
- Line a baking tray with parchment paper.
- Transfer the walnuts and bake for 10 minutes.
- Take the tray out of the oven, mix the walnuts and bake for 10 more minutes.
- Top the pudding with glazed nuts and serve.
I heard of tapioca only few years ago when a friend brought me a jar with tapioca pudding. I ate it all at once and promised myself to use these pearls on a regular basis. Tapioca is actually a starch and the pearls become translucent when cooked. It has a silky texture and it is an enchantment to the taste buds.
The pudding is easy to cook and can become a wonderful and quick dessert in any season. If it is summer, it pairs best with strawberries, in autumn serve it with pumpkin puree and in winter go for glazed nuts.
First of all, boil the water. Add the pearls and reduce the heat to low. Cook for 5-7 minutes, stirring constantly. The pearls will start producing gelatin.
After the time is gone transfer the tapioca pearls in a sieve and place under cold running water. Use a spoon and mix under water until all the gelatin and starch are gone. You should have only pearls left in the sieve.
Meanwhile, boil the milk. I used oat milk because my son has some intolerance to cow milk, but you may replace it with coconut or even cow milk. Or any kind of milk.
Add the pearls and vanilla extract and simmer for 15-17 minutes, stirring constantly. I usually prefer orange natural extract, but I didn't have any at hand this time. The flavor is more intense and refreshing with citrus scent.
This is how tapioca will look like after about 10 minutes.
When it will begin to thicken, add the sugar and stir again. The pudding should have the consistency of a fluid cream. Tapioca pearls absorb a lot of liquid while the pudding is cooling down, so it doesn't have to be too thick.
Remove from stove and set aside to cool a little bit. Pour the pudding into glasses or bowls and refrigerate at least one hour before serving.
I suggest you start the cooking process with the glazed walnuts because they need to stay in the oven and you will be able to prepare the pudding meanwhile.
So, preheat the oven to 320°F.
Beat the egg white with a whisker.
Add the sugar, salt and cinnamon and mix well. Add a pinch of nutmeg for a gingerbread taste or simply sprinkle more salt and skip the cinnamon to prepare salty walnuts. They will also pair well with the sweet pudding.
Transfer the walnuts to the bowl and toss well to coat.
Line a baking tray with parchment paper and spread the nuts. Bake for 10 minutes, and then take the tray out of the oven. Flip over the walnuts and bake for 10 minutes more.
Top the pudding with cinnamon glazed nuts and serve on a cold winter day.
Enjoy!
Ingredients
Tapioca Pudding
- 5 oz Tapioca Pearls
- 21 oz Water
- 21 oz Milk
- 1 teaspoon Vanilla Extract
- 3 tablespoons Demerara Sugar
Glazed Nuts
- 5 oz Walnuts
- 1 Egg White
- 2 tablespoons Sugar
- 1 teaspoon Cinnamon
- 1/2 teaspoon Salt
Instructions
Tapioca Pudding
- Boil the water and add the tapioca pearls.
- Boil for 5-7 minutes over low heat, stirring continuously until it begins to form gelatin.
- Remove from heat and transfer to a sieve.
- Place under running water and rinse well until all the starch and gelatin are gone.
- Meanwhile boil the milk.
- Add the pearls and vanilla extract and simmer for another 15-18 minutes, stirring constantly.
- When it starts to thicken, add the sugar and stir again until the pudding resembles a fluid cream.
- Remove from the heat and let cool a little bit.
- Pour in glasses and refrigerate for at least an hour before serving.
Cinnamon Glazed Nuts
- Preheat the oven to 320°F.
- Whisk the egg white until translucent.
- Add the sugar and whisk again.
- Stir in the cinnamon and salt and mix well.
- Transfer the walnuts in the bowl and toss to coat.
- Line a baking tray with parchment paper.
- Transfer the walnuts and bake for 10 minutes.
- Take the tray out of the oven, mix the walnuts and bake for 10 more minutes.
- Top the pudding with glazed nuts and serve.
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