Tapioca Pudding

Tapioca Pudding Recipe from Laos | Coconut Milk, Sugar, Salt

Region / culture: Laos | Preparation time: 10 minutes | Cooking time: 40 minutes | Servings: 4

Introduction

Tapioca pudding is a creamy and delicious dessert made with tapioca pearls, coconut milk, sugar, and salt. It is a popular dessert in many cultures around the world and is loved for its unique texture and flavor.

History

Tapioca pudding has been enjoyed for centuries, with tapioca pearls being used in various dishes in different cultures. Tapioca itself comes from the cassava plant, which is native to South America. The pudding became popular in the United States in the 19th century and has since become a classic dessert in many households.

Ingredients

1 cup of tapioca
1 can of coconut milk (13.5 oz or 383 g)
0.75 cup of sugar
0.5 tsp of salt

How to prepare

In a small pot, add 6 cups of water and bring it to a boil. Add tapioca and stir it well. Let it boil and simmer for 8 minutes, stirring occasionally. Allow it to sit for at least 10 minutes before using. Strain, rinse, and drain it well.
In the same pot, add coconut milk, sugar, and salt. Bring it to a boil over high heat. Add tapioca, stir it well, and bring it to a boil again. Turn off the heat and let it sit for 30 minutes before serving.
Serve the dish at room temperature or cold.

Variations

Add vanilla extract or cinnamon for extra flavor.
Use different types of milk, such as almond or soy milk, for a dairy-free option.
Experiment with different sweeteners, such as honey or maple syrup, for a healthier alternative.

Cooking Tips & Tricks

Make sure to rinse and drain the tapioca well to remove any excess starch.

- Stir the pudding frequently while cooking to prevent the tapioca from sticking to the bottom of the pot.

- Let the pudding sit for at least 30 minutes before serving to allow the flavors to meld together.

Serving Suggestions

Tapioca pudding can be served on its own or topped with fresh fruit, nuts, or a dollop of whipped cream for added flavor and texture.

Cooking Techniques

Boil the tapioca pearls until they are translucent and soft.

- Simmer the pudding mixture until it thickens and becomes creamy.

- Let the pudding sit for at least 30 minutes before serving to allow it to set.

Ingredient Substitutions

Use white sugar or brown sugar instead of coconut sugar.

- Use regular milk or cream instead of coconut milk.

- Use tapioca flour or cornstarch instead of tapioca pearls.

Make Ahead Tips

Tapioca pudding can be made ahead of time and stored in the refrigerator for up to 3 days. Simply cover the pudding with plastic wrap or a lid to prevent it from drying out.

Presentation Ideas

Serve tapioca pudding in individual dessert cups or bowls for a beautiful presentation. Garnish with a sprinkle of cinnamon or a mint leaf for a pop of color.

Pairing Recommendations

Tapioca pudding pairs well with fresh fruit, such as berries or mango, for a refreshing and light dessert. It also goes well with a cup of hot tea or coffee for a cozy treat.

Storage and Reheating Instructions

Store leftover tapioca pudding in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave the pudding for 30-60 seconds or until warm.

Nutrition Information

Calories per serving

One serving of tapioca pudding contains approximately 250 calories, making it a relatively low-calorie dessert option.

Carbohydrates

Tapioca pudding is a high-carbohydrate dessert, with tapioca pearls and sugar being the main sources of carbs in the dish.

Fats

Coconut milk is a rich source of healthy fats, which add creaminess and flavor to the pudding.

Proteins

Tapioca pudding is not a significant source of protein, as tapioca pearls and coconut milk are low in protein.

Vitamins and minerals

Coconut milk contains vitamins and minerals such as iron, magnesium, and potassium, which add nutritional value to the pudding.

Alergens

Tapioca pudding contains coconut milk, which may be an allergen for some individuals with nut allergies.

Summary

Tapioca pudding is a delicious dessert that is high in carbohydrates and fats, with a moderate calorie content. It is not a significant source of protein but does contain vitamins and minerals from the coconut milk.

Summary

Tapioca pudding is a creamy and delicious dessert made with tapioca pearls, coconut milk, sugar, and salt. It is a classic dessert that is loved for its unique texture and flavor, making it a perfect treat for any occasion.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Tapioca Pudding. It was a warm summer day, and I was visiting my dear friend, Mrs. Jenkins, in her cozy kitchen. Mrs. Jenkins was known for her delicious homemade desserts, and that day she was preparing a special treat for us to enjoy.

As I watched her move gracefully around the kitchen, measuring ingredients and stirring pots, I couldn't help but be in awe of her culinary skills. Mrs. Jenkins had a way of making even the simplest dishes taste like a gourmet meal, and I always left her house feeling inspired to try new recipes in my own kitchen.

When she pulled out a small yellowed index card from a box labeled "Grandma's Secret Recipes," my curiosity was piqued. Mrs. Jenkins explained that this recipe had been passed down through her family for generations, and she was excited to share it with me.

The ingredients were simple: milk, sugar, tapioca pearls, and a touch of vanilla. Mrs. Jenkins explained that the key to a perfect tapioca pudding was in the preparation – slow and steady cooking, with plenty of stirring to ensure the tapioca pearls were cooked through and the pudding was thick and creamy.

As I watched her mix the ingredients together in a pot on the stove, I could already imagine the sweet and comforting flavors that would soon fill the kitchen. The aroma of vanilla and warm milk enveloped the room, and I couldn't wait to taste the final product.

After what felt like an eternity of stirring and waiting, Mrs. Jenkins finally declared the pudding ready. She ladled it into small bowls and handed me a spoon, a twinkle in her eye as she watched me take my first bite.

The tapioca pearls were soft and chewy, suspended in a luscious creamy pudding that was just sweet enough. The vanilla added a warm and comforting flavor that made me feel like I was wrapped in a cozy blanket on a cold winter's night. It was pure magic in a bowl.

From that moment on, I was determined to recreate Mrs. Jenkins' tapioca pudding in my own kitchen. I asked her for the recipe, and she was more than happy to share it with me. I carefully wrote down each step, making sure not to miss any of her tips and tricks for perfecting the dish.

Over the years, I've made Mrs. Jenkins' tapioca pudding countless times, each batch better than the last. I've shared the recipe with friends and family, who have all fallen in love with its simple yet comforting flavors. It's become a staple in my dessert repertoire, a dish that brings back memories of warm summer days spent in Mrs. Jenkins' kitchen.

As I look back on that fateful day when I first learned to make tapioca pudding, I am filled with gratitude for Mrs. Jenkins and her generosity in sharing her family recipe with me. It's a dish that holds a special place in my heart, a reminder of the power of food to bring people together and create lasting memories.

And so, whenever I make a batch of tapioca pudding, I think of Mrs. Jenkins and the joy she brought into my life through her delicious desserts. I may not have a fancy culinary degree or a renowned restaurant, but I have a love for cooking and a passion for sharing good food with those I care about. And for that, I am truly grateful.