This recipe has become Riley and I’s new favorite evening dessert. Eat it warm. Eat it cold. Eat it on the couch…beside a fireplace…
Okay – I’m dreaming on that last one. No fireplace at the Voth residence. No doubt we will in the future, that is, if our budget allows. Anyways, we really enjoy some tapioca.
Riley’s family loves tapioca pudding and Riley was always wanting to buy some at the store. It has been my food convictions that wouldn’t allow me to buy store bought pudding.
I don’t even know what it’s made of. How does anyone get milk to be powdered? High fructose corn syrup – no way! So, honestly, I don’t think we have bought any the entire time we’ve been married.
When we were at the Voth family reunion in the Colorado mountains this summer, I talked a little bit about that experience here, and apart of all of that we had tapioca pudding at every meal.
I asked the person who made it, how he made it because it looked and tasted completely different than the stuff you find on the store shelf.
He told me that he bought the original pudding at Costo and then added milk – hints to why I new it tasted different and was.
I don’t set the same expectations on others when it comes to their cooking like I do for mine. Despite the fact that I often feel bloated, sick, and nauseous after, I often eat what is given to me by family and friends (With the exception of dessert – seems more socially acceptable to deny dessert and I feel the worst after eating it anyways. I’d rather avoid it at most costs.) It is very generous of people to give, especially food they’ve prepared with time invested. I appreciate that gift no matter what form it comes in!
These expectations are for me, my husband, our cats, and our future babies.
However, I was oooohhh ssooo hoping that he had made it from scratch with real ingredients so that I could ask him for the recipe. The taste was really enjoyable, but not something I’d recreate at the Voth residence.
What is tapioca??
So this set me off on a new journey to find out how I could make tapioca. The way I understand it, tapioca is a bi-product of manioc flour production from the cassava plant and is one of the purest forms of starch food. The process is extremely natural, so natural, I believe you could do it at home, however, the plant is mostly found in Asia, Africa, and South America.
I purchased Red Mills organic brand of tapioca (linked below in the recipe), followed the directions on the back and decided I wanted to make quite a few changes.
Riley and I both do not have much of a sweet tooth, so we reduced the sugar and used more natural ingredients. Thus the Voth evening dessert was born!
1/3 cup Small Pearl Tapioca
3/4 cup water
2 1/4 cups whole milk – preferably raw or non-homogenized
2 eggs yolks and whites separated- preferably pasture raised
1/4 tsp salt – preferable unionized sea salt
1/4 cup 100% pure maple syrup
2 tbsp to 1/4 cup honey dependent upon your sweet tooth
1 tsp pure vanilla extract
In a 1 1/2 quart saucepan soak pearl tapioca in water.
Let sit for 30 minutes
Do not discard or rinse tapioca. Add milk, salt, lightly beaten egg yolk, and honey to saucepan.
Stir over medium heat until boiling
Reduce heat to low and simmer uncovered for 10-15 minutes. Stir often.
Beat egg whites with maple syrup until soft peak forms.
Fold 3/4 tapioca mixture into egg whites and gently fold new mixture back in saucepan.
Stir about 3 minutes over low heat.
Let cool for 15 minutes before eating.