tapioca pudding recipe

Tapioca is a great choice for breakfast. In many parts of the world, it is eaten as pudding for dessert.

For our mothers, if you have never introduced your children to Tapioca, we think you should, so that they create their own fond memories of different delicacies just like you did as children.

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Food and meal times are one of the most joyous memories of family. No matter how old you get or where in the world you live, those memories will always be able to tug at your heartstrings.

 

You will need

1 cup of raw Tapioca granules

400ml coconut milk – 1 cup is 250ml so you will need 1 3/4 cups

1/2 cup of milk –

1 teaspoon grated coconut

1 vanilla pod – substitute with 2 teaspoons of vanilla essence or extract, preferably the extract as it tastes more natural

1 cinnamon stick – substitute with 1 teaspoon of cinnamon powder

Sugar

 

How To Cook

1. Soak the tapioca granules in water just enough to cover it. Let it soak until the granules are soft and plump.

2. Transfer the tapioca into a pot or deep saucepan and add the coconut milk. Slice the vanilla pod across its entire length and scrape out the seeds with the tip of the knife. Also add the entire vanilla pod to the pot, which you will take out at the end. Leave the pot to boil for at least 10 minutes on low heat.

3. The tapioca should be thick and creamy, with a translucent characteristic to it and black flecks from the vanilla pod. Depending on how big the raw granules are, you may end up with a lumpy tapioca or a smooth tapioca. The bigger the granules, the more the lumps. Add the cinnamon stick and stir.