Velvety Tapioca Pudding Recipe
Served warm or chilled, tapioca pudding is a wonderful comfort food for any occasion. This version uses sucanat in place of white sugar.
2 cups small pearl tapioca
10 cups milk (raw, whole, organic preferred)
1 teaspoon salt
2 cups organic sucanat or other whole sweetener
8 eggs, separated
2 – 3 tablespoons pure organic vanilla extract, Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste, OR Sonoma Syrup Co. Vanilla Bean Crush.
Begin the process for tapioca pudding the night before. Start with 2 cups small pearl tapioca in a large bowl; cover with 8 cups of filtered water and allow to soak overnight. When you’re ready to begin cooking the next day, drain and discard the water.
Using a double boiler, heat 10 cups of milk until it’s just warm. If you don't have a double boiler, you can just use two nested large pots. You could also use a metal or glass bowl over a pot of water.
Add in the soaked tapioca and stir to ensure it’s not clumping up. Stir in the 1 teaspoon of salt. Continue cooking over medium heat until tiny bubbles begin forming at the edge of the pan, just before it begins to simmer.
Put the cover on, turn the heat to a very low setting, and let it cook for about an hour.
After an hour, separate the yolks from the eggs, reserving the whites. In a medium bowl, beat the yolks a bit to loosen them up, and then add the 2 cups of sucanat. Beat these together until well-incorporated, and the sucanat begins to dissolve.
Next, we need to temper the egg and sucanat mixture so it doesn’t clump when we add it to the hot milk. Take a ladle full of the hot milk and drizzle it into the egg mixture, stirring continuously to distribute the heat. Add another ladle of milk in the same manner. Typically, for this volume, I add three to four ladles to bring the eggs and sucanat up to temperature.
Slowly pour the egg mixture into the hot milk, stirring continuously with a whisk until everything is mixed together well. Continuing over medium heat, cook the pudding until it’s quite thick; this could be anywhere from 10 – 20 minutes. Remove from heat.
While it’s cooking, beat the egg whites until they form medium-stiff peaks. When the pudding is thick, slowly fold the whites into the pudding until well-incorporated. What’s a medium-stiff peak? Peaks and valleys should hold their shapes initially, but begin to droop shortly.
Stir in the 2 -3 tablespoons ofvanilla extract. Voila!
You can serve this either warm or chilled, and it’ll be freaking amazing either way. Optionally top with chia seeds, sliced almonds, a touch of cream – anything you like!