Until this past year I hadn’t fully understood the importance of tapioca pudding in my life. It’s something my husband used to buy for his weekday lunch. Little plastic, foil-topped pudding cups full of corn syrup, food coloring, added flavors and saturated fats… Ew!
But since visiting his grandmother’s house this year and discovering her recipe, it’s changed the course of our entire lives.
Aaron now refuses to eat store-bought.
I have been turned into a tapioca-making slave.
I had to invent a way to make a homemade puddin’ porta-pack for his lunches.
In order to feed this demanding pudding-fueled creature that is my spouse, I took his grandmother’s recipe, changed from instant to traditional tapioca pearls, and tripled the quantity. So without further ado, here it is for your snacking pleasure!
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.
- 1/4 cup Bob's Red Mill tapioca pearls
- 3 eggs (separated)
- 1 tbsp pure vanilla extract
- 8 cup milk (evaporated or whole)
- 1/2 cup sugar (divided)
Combine tapioca, milk, egg yolks and 1/2 the sugar sugar in medium saucepan. Let stand 5 min.
Meanwhile, beat egg whites in small bowl with mixer on high speed until foamy. Gradually add remaining sugar, beating constantly until soft peaks form.
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.
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!