Big Pearl Tapioca Pudding Recipes

EASY HOMEMADE TAPIOCA PUDDING

Steps:

• 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 and salt; stir while bringing to a bare 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 cup of the hot tapioca (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!

LARGE PEARL TAPIOCA PUDDING (AKA EYEBALL PUDDING)

Steps:

• Bring milk to a boil in a double boiler over simmering water.
• Add salt and tapioca to milk.
• Stirring constantly, cook tapioca in double boiler for 1 hour or until tapioca is clear and milk is thickened.
• Beat egg whites with 1/2 cup sugar until firm peaks, set aside.
• Beat yolks with remaining 1/2 cup sugar.
• Temper yolks with some of the hot custard.
• Stir tempered yolks into hot custard, cook over double boiler an additional 15 minutes.
• Stir in vanilla.
• Remove from heat and gently fold in egg whites.
• Pour tapioca into a serving bowl, cover and chill.

SAGO PUDDING

Steps:

• In a small bowl, combine the tapioca pearls with coconut milk and coconut cream and let it sit for 30 minutes, for the pearls to thicken.
• Transfer the mixture into a small saucepan. Add the granulated sweetener and place it over medium heat. Once it begins to simmer, reduce it to low and gently stir it for 10-15 minutes, before removing from the heat. Whisk in the vanilla extract.
• Distribute the pudding mixture amongst eight small glasses and refrigerate for at least 4 hours.
• Before serving, blend your mango and spread over the top of each pudding.

BIG PEARL TAPIOCA PUDDING

Steps:

• ~ Soak the tapioca in 2 cup of warm water overnight. Drain the water. In a double boiler, bring milk to a boil. Add the salt and tapioca. Cook over medium heat for one hour or until pearls are semi-transparent. Beat egg yolks and sugar until light yellow color. Add a little hot milk mixture to the eggs to temper, then add all of the egg mixture to the milk, stirring constantly. Place the double boiler over medium heat and cook until tapioca mixture is very thick, about 15 minutes. Beat the egg whites to soft peaks. Slowly add the hot tapioca to the egg whites. Fold in the vanilla. Can be served warm or chilled.