Does anyone besides me remember Tapioca Pudding? That creamy, soothing, nursery sweet childhood pudding that is still so delicious? Honestly, I had almost forgotten about it myself until recently. I got it on my mind one day and couldn’t stop thinking about it until I made some.
If you’ve been reading my blog lately, some of you have probably been wondering what in the world is up. I’ve been cooking so many recipes from the past but I just can’t help it! Those old recipes are just delicious. And some of them are precious reminders of the people and places we still hold in our hearts. For me, cooking from the past is a tribute to all those generations of cooks who came before and, I hope, a legacy I can leave to the cooks who come after me. They connect me to my roots and I love that!
So, about that Tapioca Pudding. Well, first I had to find some tapioca. You know how in the grocery stores they put the “hot” items right at eye level? The ones that are the best sellers with the highest profits? Yeah, well, you’re going to have to get on a stepladder or down on your knees to find the tapioca. But it’s there. I promise.
And making it is as easy as pie. You basically dump everything into a pan, heat it up and you’re done. Really.
Start by putting the sugar, tapioca, milk and egg in a saucepan. Let it stand for five minutes before you do anything else. Just go have a nice cold Co-Cola or something. After five minutes, cook the mixture over medium heat until it comes to a full boil. That’s a boil that you can’t stir down. Remove it from the heat and add the vanilla.
Now cover the pudding with plastic wrap touching the surface so it won’t form a skin and let it cool for about 20 minutes. You can serve it either warm or cold. Dish it up in serving bowls and, if you like, top it with a little toasted coconut.
Close your eyes and remember being five years old. Enjoy!
- 1/3 cup sugar
- 3 tblsp. minute tapioca
- 2 ¾ cups milk
- 1 egg, well beaten
- 1 tsp. vanilla
- Toasted coconut (optional)
- Mix the sugar, tapioca, milk and egg in a medium saucepan; let stand 5 minutes.
- Cook on medium heat, stirring constantly, until mixture comes to a full boil (a boil that can’t be stirred down).
- Remove from heat. Stir in vanilla.
- Cover surface of pudding with plastic wrap and let cool for 20 minutes; stir.
- Spoon individual servings into dishes. Sprinkle the top with toasted coconut (optional)
- May be served warm or chilled. Store leftover pudding in refrigerator.
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Other tapioca recipes you might enjoy from around the internet:
- La Tartine Gourmande’s Tapioca Pudding
- Alton Brown’s version of Tapioca Pudding
- Coconut Tapioca Pudding with Caramelized Bananas on Food52
What I was writing about…