I'm inviting those who aren't familiar with tapioca yet for a little culinary trip to South America where manioc, the vegetable that we get tapioca from, is as popular as potatoes. Tapioca flour thickens better than potato starch and tapioca pearls are well-known for bubble tea lovers.
During today's culinary trip, I'll convince you that tapioca pudding is a fantastic dessert, we'll immerse in coconut, raspberry and cocoa flavours harmony and we'll dirty three pots with the sticky little balls but it'll be worth it!
The flavour of the pudding totally depends on us because tapioca doesn't have a flavour so I recommend you to create a few layers in different flavours or to boil milk with spices (e.g. cardamom and vanilla). Tapioca is a wonderful product for creative kitchen experiments so I'd like to encourage you to try and meanwhile I'm leaving you with my version of tapioca pudding and I'm going to grab the next portion. :)
Tapioca pudding
Ingredients (4 portions):
1 cup tapioca pearls
3 cups coconut milk
3 tbsp sugar
4 tbsp raspberry juice
1 tbsp carob
Soak tapioca in 3 cups water and leave it overnight. Drain.
Pour 3/4 cup of coconut milk into a pot and bring it to boil altogether with raspberry juice. Add 1/4 soaked tapioca pearls and stir continually until the pearls are transparent and the whole thing gets thicker.
In the second pot bring to boil the remaining part of tapioca (2 and 1/4 cups) altogether with sugar and follow the instruction above. Put about 1/3 of the pudding to another pot and mix it with carob.
Place the pudding in four glasses. You can eat it at once or put it into a fridge if you prefer cooler and thicker pudding.
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