This was my first time preparing tapioca pudding. This recipe is from Heidi Swanson’s book, Super Natural Every Day. She recommends a light touch with the honey and rose water, and garnishing with chopped toasted pistachios or sliced fresh raspberries.
3 cups milk
1/3 cup small pearl tapioca (I used Bob’s Red Mill small pearl tapioca)
2 egg yolks, lightly beaten
1/4 tsp. fine-grain sea salt
1/3 cup mild honey
Grated zest of 1 small lemon
1/4 to 1 tsp. rose water
Chopped toasted pistachios or sliced raspberries, to garnish
- Pour 1 cup of the milk into a medium, heavy pot. Add the tapioca and soak for 30 to 60 minutes.
- Whisk in the egg yolks, salt, honey, and the remaining milk.
- Over medium-low heat, slowly bring the mixture barely to a boil, stirring regularly. This should take about 15 minutes.
- Decrease the heat and let the mixture fall to a gentle simmer. Keep it there, stirring, until the tapioca is fully cooked, another 15 minutes or so. Note, the time needed can be significantly longer or shorter depending on the size of the tapioca pearls you’re using. The pearls will swell up and become almost entirely translucent when ready, and the custardy part of the pudding will thicken. Keep stirring to avoid scortching.
- Remove from heat, stir in the lemon zest and rose water.
- Serve warm or cold, depending on your preference. Garnish with chopped toasted pistachios or sliced fresh raspberries.