TAPIOCA PUDDING WITH DRIED FRUIT COMPOTE
Provided by Marian Burros
Categories dessert, side dish
Time 40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Cut up large pieces of fruit and combine in pot with cider, 1 1/2 tablespoons of the sugar, cinnamon and nutmeg. Bring to a simmer, and cook for 30 minutes. Drain.
- Beat egg white until foamy. Gradually beat in 3 tablespoons of sugar, beating until soft peaks form.
- Mix tapioca with remaining sugar, milk and yolk in saucepan, and let stand for 5 minutes.
- Cook and stir tapioca mixture over medium heat until it comes to full boil. Gradually add the egg white mixture, stirring just enough to blend. Stir in vanilla.
- Stir in stewed fruit; cool 20 minutes and serve warm, or refrigerate and serve chilled.
Nutrition Facts : @context http, Calories 161, UnsaturatedFat 1 gram, Carbohydrate 35 grams, Fat 1 gram, Fiber 1 gram, Protein 4 grams, SaturatedFat 0 grams, Sodium 56 milligrams, Sugar 28 grams, TransFat 0 grams
COCONUT TAPIOCA PUDDING
I feel sorry for people who tell me that their mother's cooking was terrible: I can't imagine eighteen years of eating bad food. Fortunately, my esteemed lineage included a mom who was a fantastic cook. Unfortunately, though, she was lacking the baking gene, so cookies and cakes were few and far between. She did, however, make wonderful tapioca pudding, which she served warm in a bright-red '60s-style glass bowl. She always added an entire capful of aromatic vanilla extract to the pudding, stirred in at the last minute. Being hopelessly nostalgic (especially when it comes to desserts), I can still smell it to this day. Of course, back then there wasn't much fusion cooking going on, but nowadays Thai coconut milk is readily available, and I use it in my version of tapioca pudding. In addition to vanilla extract, I include a vanilla bean for good measure. I don't have any children, but if I did, I would hope this pudding would be just as memorable for them as my mom's is for me.
Yield makes 8 servings
Number Of Ingredients 9
Steps:
- In a medium saucepan, combine the coconut milk, milk, sugar, tapioca, and salt. Scrape the seeds from the vanilla bean and add them to the saucepan, then drop in the pod. Cook over low heat, stirring constantly with a heatproof spatula to make sure the mixture isn't scorching on the bottom, until the pudding thickens and the tapioca pearls are completely cooked through and translucent, about 20 minutes. Remove from the heat.
- Briskly stir the egg yolks into the pudding, incorporating them quickly. Let cool for about 10 minutes. Remove the vanilla pod (it can be rinsed, dried, and used for another purpose; see page 14).
- In a stand mixer fitted with the whip attachment (or in a bowl by hand), whisk the egg whites on medium speed until they form soft peaks. Fold the whipped egg whites into the pudding, then stir in the vanilla extract.
- The pudding can be served warm or cold. Spoon it into individual serving dishes and top with toasted coconut.
- A simple compote of fresh tropical fruit, such as cubes of banana, mangoes, papayas, and pineapple, tossed in brown sugar, is a perfect accompaniment to the pudding.
- Tapioca pudding will keep for 3 days in the refrigerator.
- Small pearl tapioca can be found in Asian markets along with Thai coconut milk, which is also available in well-stocked supermarkets.
TAPIOCA FRUIT PUDDING
This recipe is a family favorite. It always gets eaten really quickly, and it doesn't seem to matter if the recipe is doubled or even tripled. It takes some planning ahead and effort, but it is well worth it. Preparation time does not include soaking or cooling in refrigerator.
Provided by Hwin5168
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Soak tapioca overnight in enough water to cover.
- Add or remove water so that there is just enough to cover the tapioca. Cook on low-medium heat on stove until almost all pieces are clear.
- Add sugar; stir until dissolved.
- Remove from heat. Add lemon juice.
- Cool mixture in refrigerator. (This is a good place to store it in the refrigerator, if you are trying get work done ahead. It is fine for at least 2 days; I have never tried longer).
- Stir "gel" so that the individual pieces of tapioca are more separated. Add pineapple and grapes.
- Whip the cream and fold in whipped cream and bananas just before serving.
Nutrition Facts : Calories 337.9, Fat 14.9, SaturatedFat 9.2, Cholesterol 54.3, Sodium 17.1, Carbohydrate 52.6, Fiber 1.9, Sugar 29.1, Protein 1.8
FRUIT JUICE TAPIOCA PUDDING
Apple juice, sugar and quick-cooking tapioca are all you need to make this elegant, fruity, any-season treat. Serve warm or chilled.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Mix all ingredients in medium saucepan. Let stand 5 min.
- Bring to full rolling boil on medium heat, stirring constantly. Remove from heat.
- Cool 20 min. (Pudding thickens as it cools.) Stir pudding. Serve warm or chilled.
Nutrition Facts : Calories 150, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 39 g, Fiber 0 g, Sugar 29 g, Protein 0 g
CLASSIC TAPIOCA PUDDING
A classic tapioca pudding recipe that requires a lot of attention, but it's worth it. Tapioca pudding is a great comfort food and can be served warm or cold.
Provided by Nicole
Categories Desserts Custards and Pudding Recipes
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Stir together the milk, tapioca, sugar, and salt in a medium saucepan. Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir 5 minutes longer.
- Whisk 1 cup of the hot milk mixture into the beaten eggs, 2 tablespoons at a time until incorporated. Stir the egg mixture back into the tapioca until well mixed. Bring the pudding to a gentle simmer over medium-low heat; cook and stir 2 minutes longer until the pudding becomes thick enough to evenly coat the back of a metal spoon. Remove from the heat and stir in the vanilla. The pudding may be served hot or poured into serving dishes and refrigerated several hours until cold.
Nutrition Facts : Calories 209.2 calories, Carbohydrate 33 g, Cholesterol 74.2 mg, Fat 5.6 g, Protein 7.4 g, SaturatedFat 2.8 g, Sodium 169.1 mg, Sugar 22.3 g
EASY FRUIT JUICE TAPIOCA PUDDING
This is my version of the fruit juice pudding recipe on the Minute Tapioca box. I omitted the sugar from the original recipe which I think is rather unnecessary. Topping the pudding with corn flakes adds a great crunch. Also add chopped nuts and dried fruit if you like. Note: Prep. time includes time taken for cooling.
Provided by Anu_N
Categories Dessert
Time 30m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Mix tapioca, salt and fruit juice in a small saucepan.
- Let it stand for 5 minutes.
- Cook on medium heat stirring constantly until mixture comes to a full boil.
- Remove from heat (The pudding thickens as it cools).
- Cool 20 minutes, and stir.
- Top with corn flakes and fresh fruit for a yummy, healthy snack.
- You can have this warm or chilled-- I like it chilled!
COCONUT TAPIOCA PUDDING
I have always loved tapioca pudding and coconut, so this dish is perfect for me! One time, for a 'Southeast Asian Cuisine Night,' I served this as dessert alongside pho, spring rolls, and steamed dumplings. For a Southeast Asian touch, top the pudding with chopped mango or chopped peanuts.
Provided by Jennifer
Categories Desserts Custards and Pudding Recipes
Time 35m
Yield 8
Number Of Ingredients 6
Steps:
- Bring the tapioca, coconut milk, and salt to a boil in a saucepan over medium-high heat, stirring constantly. Reduce heat to medium-low, and simmer for 5 minutes. Stir in the sugar until dissolved.
- Beat the egg in a bowl until smooth. Whisk in about 1/2 cup of the hot tapioca mixture, 1 tablespoon at a time, then scrape the egg mixture into the simmering pudding, and stir. Simmer gently until thickened, 3 to 5 minutes , then remove from the heat and allow to cool for 10 minutes before stirring in the vanilla extract. Serve either warm or chilled.
Nutrition Facts : Calories 297.3 calories, Carbohydrate 26.6 g, Cholesterol 23.3 mg, Fat 21.5 g, Fiber 1.2 g, Protein 2.8 g, SaturatedFat 18.7 g, Sodium 94.3 mg, Sugar 13 g
FRUIT-ON-THE-BOTTOM TAPIOCA PUDDING
Provided by Ian Knauer
Categories Milk/Cream Food Processor Dessert Kid-Friendly Quick & Easy Backyard BBQ Strawberry Summer Tapioca Simmer Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Bring water to a boil in a 1-quart heavy saucepan. Whisk in tapioca and simmer, uncovered, whisking occasionally, until tapioca is mostly opaque, about 15 minutes. Whisk in cream, 1/4 cup sugar, and 1/8 teaspoon salt and simmer, uncovered, whisking occasionally, until tapioca is cooked through, about 3 minutes. Transfer to a metal bowl and cool completely in an ice bath, stirring frequently, 5 to 10 minutes.
- Meanwhile, grind fennel seeds in grinder. Pulse strawberries in a food processor with fennel and remaining 2 tablespoons sugar until coarsely puréed. Divide among (6-ounce) glasses.
- Spoon tapioca over strawberries. Chill until cold, about 15 minutes.
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