This recipe came to be through weeks of tasting and experimentation to yield my husband's absolute favorite tapioca pudding. It's more tapioca than pudding and makes a batch large enough to pack one serving in a week's worth of lunches, plus have some leftover for dessert.
Aaron’s Favorite Tapioca
This recipe came to be through weeks of tasting and experimentation to yield my husband's absolute favorite tapioca pudding. It's more tapioca than pudding and makes a batch large enough to pack one serving in a week's worth of lunches, plus have some leftover for dessert.
Ingredients
Instructions
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Combine tapioca, milk, egg yolks and 1/2 the sugar sugar in medium saucepan. Let stand 5 min.
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Meanwhile, beat egg whites in small bowl with mixer on high speed until foamy. Gradually add remaining sugar, beating constantly until soft peaks form.
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Bring to full boil on medium heat, stirring constantly. Remove from heat. Quickly stir egg white mixture into hot tapioca in saucepan until well blended. Fold in vanilla. Cool 20 min. Stir before serving.
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To make portable snack packs, pour into portion-size plastic baggies while still hot. Using a canning funnel can make this much easier. Chill before serving. To eat, snip the corner of the baggie and enjoy!
