Homemade tapioca pudding is simply delicious. It’s a timeless dessert and is easier to make than you might think.
Have you ever tried to make tapioca pudding? When is the last time you even ate tapioca pudding? I sort of feel like tapioca pudding is the forgotten dessert. I mean, I never hear anyone talk about it, and I definitely never see anyone serve it. And I never see any recipes for it … so I want to change that!
Tapioca pudding has become one of my favorite treats to make. Mostly I enjoy eating it warm.
But my all time favorite dessert is trifle made with layers of homemade tapioca pudding and pound cake, fresh whipped cream and mixed berries. All of these ingredients can also be store bought if you’re in a hurry, but I say it’s worth the extra time to use homemade ingredients.
Homemade Tapioca Pudding
• 1 cup water
• 1/2 cup small pearl tapioca (not instant) I use Bob’s Red Mill
• 1-1/2 cups whole milk
• 1 cup whipping cream
• 1/4 teaspoon kosher salt
• 2 large eggs
• 1/2 cup granulated sugar
• 1 teaspoons vanilla
• Place the water and tapioca pearls in a 1 1/2 quart pot. Let stand for 30 minutes until the pearls are plump and have absorbed the water.
• Turn on the heat to medium-high. Pour in the milk, cream and salt; stir while bringing to a simmer.
• Reduce the heat to very low, add in the sugar and cook, uncovered, stirring frequently (so the tapioca doesn’t stick to the bottom of the pan), until the tapioca pearls have plumped and thickened, about 5 minutes.
• In a separate bowl, beat the eggs. Slowly whisk in about 1/2 to 1 cup of the hot tapioca, tempering it (this equalizes the temperature between the two mixtures to avoid curdling).
• Pour the egg mixture into the pot with the rest of the tapioca; increase heat to medium and stir for several minutes until you get a thick pudding consistency that coats the back of a wooden spoon. (Do not let mixture boil.)
• Take off the heat and cool for 15 minutes.
• Stir in the vanilla.
• Serve either warm or cold and enjoy!
Different brands of tapioca call for different instructions, so pay attention to the packaging.
Classic trifles are layers of cake, fruit and custard in a glass bowl. They deserve more credit than they typically get. The only thing better than how impressive a trifle looks is how good it tastes. My favorite trifle recipe has it all: sweet creamy tapioca pudding, delightfully buttery pound cake, fresh berries and heavenly whipped cream.
My daughter, Kaprice, has perfected this recipe and now serves it up for all of her friends. It’s become her specialty.
• 1 store bought pound cake — slice evenly or use cookie cutters to cut into shapes.
• 1 batch of homemade tapioca pudding.
• 2 cups fresh whipping cream, beat with 1/4 cup sugar until fluffy.
• 3 cups of fresh sliced strawberries, blueberries, raspberries or blackberries or any combination.
• Wash the berries, toss in a bowl with enough sugar to coat, add 2 teaspoons fresh lemon juice, use all of the liquid when layering.
• Start by layering the pound cake first then adding in any order until you get to the top, and garnish with whipped cream and berries.