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Ease of Preparation: Moderate
Preparation Time: 20 min
plus 10 min soaking time
Cook Time: 30 min
Servings: 8
Recipe By: Cary Neff
From: Conscious Cuisine
Used with permission of Sourcebook, Inc.
Other Kid Friendly
While searching for dessert ideas for guests who are wheat (gluten) intolerant, I remembered using tapioca in school as a thickening agent, as well as for tapioca pudding. Tapioca is available in a flour form, but I prefer the tiny white pearls. When cooked with vanilla beans, milk, and sugar, it has the consistency and flavor of custard with attractive little pearls throughout.
1/2 vanilla bean, split in half lengthwise
1 cinnamon stick
4 cups fat-free milk
1/3 cup raw cane sugar
1 large egg
2 cups tropical fruit compote, optional
1/2 cup cold water
Scrape the seeds from the vanilla bean pod. Stir the vanilla bean pod and seeds, cinnamon stick, 3 1/2 cups of the milk, and sugar into the tapioca. Place the mix over slowly boiling water. Reduce the heat to medium and cook, stirring occasionally, about 10 minutes.
In a mixing bowl, whisk the egg with the remaining 1/2 cup milk. Whisk 1 cup of the hot tapioca mix into the beaten egg. Slowly whisk the egg mix back to into the remaining hot tapioca. Cook, stirring occasionally, until the tapioca pearls are clear, about 15 minutes. Remove the vanilla bean pod.
Remove from the heat and transfer the tapioca to a shallow dish. Cover with plastic wrap directly on the pudding’s surface and chill. The pudding will keep for up to 5 days in an airtight refrigerated container.
