Vanilla-Honey Tapioca Pudding

Vanilla-Honey Tapioca Pudding

When people hear that I grew up as an only child, they often ask I if you liked it. They as if I know any different – or have any perspective on what it's like compared to having siblings. I want to answer--I want to have an answer- but I do not. Instead, it was just me, and as an introvert, that never bothered me much. I certainly never had to compete for the last pudding cup, which my mom would often keep in the fridge (always tapioca). 

Vanilla-Honey Tapioca Pudding
Vanilla-Honey Tapioca Pudding

Tapioca pudding is ridiculously easy to make. No joke, it's as easy as soak, simmer, set. Serve it with fresh berries in summer, or even a touch of homemade cranberry sauce in winter. Vanilla-Honey Tapioca Pudding!

Vanilla-Honey Tapioca Pudding

Primal, Gluten-Free, Grain-Free,    |       |    Print Friendly and PDF

Tapioca is naturally grain-free, made form tapioca root. Use small tapioca pearls to make this pudding.

Serves: 4   |    Total Active Time:



Ingredients:

  • 2 1/2 cups whole milk
  • 1/2 cup heavy cream
  • ⅛ teaspoon salt (or 1/4 teaspoon kosher salt)
  • 1/2 cup small pearl tapioca
  • 1/2 cup honey (or 1/2 cup sugar, depending on preferences -- honey will lend a honey taste to the pudding)
  • 2 eggs
  • 1 teaspoon vanilla

Directions:

  1. Put the milk, cream, and tapioca pearls in a medium sized sauce pan. Allow to sit for 30 minutes for quick cooking -- or overnight (covered, in the fridge) for normal tapioca, to hydrate.
  2. Place sauce pan on stove over medium-low heat. Add honey, and stir. Warm slowly until the milk is almost to a simmer, stirring frequently to avoiding tapioca sticking to the bottom, and cook until tapioca is fully hydrated (this will vary depending on type of tapioca -- quick cooking tapioca will only need 5 minutes, while regular could take up to 45).
  3. Meanwhile, whisk the eggs in a medium sized mixing bowl. Set aside. When tapioca is hydrated, use a ladel to scoop a ladel of warm milk mixture into the egg, whisking quickly to temper eggs. Then, pour eggs into sauce pan, again stiring quickly to avoid curdling. Cook for 3-5 minutes more, until mixture thickens. Pudding should coat the back of your spoon. Remove from heat, and stir in vanilla. Pour into airtight container and cool in fridge 2 hours or until ready to server.
  4. Divide the pudding among glasses and top with fresh berries, nuts, or marmelade.

14 Comments