Wednesday, August 28, 2013
Tapioca Pudding is my comfort food . . .
Preparation 10 minutes
Cooking 10 minutes
Standing 3 hours
130 calories per serving
1/4 cup pearl tapioca (quick-cooking)
1 large egg
2 cups 2% milk
4 tbsp sugar
1/4 tsp salt
1/3 cup unsweetened coconut flakes (optional)
Warm up the milk on the stove or in a microwave oven 1-2 minutes until lukewarm.
Add the tapioca, salt and sugar to a saucepan. Mix and add the warmed milk. Cook over very low heat for 5 minutes with stirring.
Separate the egg white from the yolk. Put the white in a bowl and add the yolk to the saucepan. Cook an additional 5 minutes over low heat, with stirring. Remove the saucepan from the heat.
Beat the egg white to form stiff peaks using an electric mixer, then fold them very gently into the tapioca mixture.
Portion out the pudding into small serving bowls. Sprinkle with coconut flakes. Chill at least 3 hours before serving.