Tapioca Pudding With Berries Recipes

CLASSIC TAPIOCA PUDDING

Steps:

• Stir together the milk, tapioca, sugar, and salt in a medium saucepan. Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir 5 minutes longer.
• Whisk 1 cup of the hot milk mixture into the beaten eggs, 2 tablespoons at a time until incorporated. Stir the egg mixture back into the tapioca until well mixed. Bring the pudding to a gentle simmer over medium-low heat; cook and stir 2 minutes longer until the pudding becomes thick enough to evenly coat the back of a metal spoon. Remove from the heat and stir in the vanilla. The pudding may be served hot or poured into serving dishes and refrigerated several hours until cold.

OLD FASHIONED TAPIOCA PUDDING

Steps:

• Soak the pearls in water overnight, covered well with water. Drain the water off.
• Heat the milk, cream, vanilla bean (split and scraped), and tapioca to a slow simmer in a heavy pot and cook for 1 hour, stirring often.
• Add the sugar and salt. Bring to a simmer being careful not to let the tapioca stick to the bottom of the pan.
• Put the yolks into a bowl and stir in some of the tapioca mixture to temper the eggs.
• Then add yolks to the pan while stirring. Pour into a bowl and cool.
• You can it it warm (as I hear it is often served in the colder months) We like ours after it has chilled several hours in the fridge at any time of year.

EASY FRUIT JUICE TAPIOCA PUDDING

Steps:

• Mix tapioca, salt and fruit juice in a small saucepan.
• Let it stand for 5 minutes.
• Cook on medium heat stirring constantly until mixture comes to a full boil.
• Remove from heat (The pudding thickens as it cools).
• Cool 20 minutes, and stir.
• Top with corn flakes and fresh fruit for a yummy, healthy snack.
• You can have this warm or chilled-- I like it chilled!

TAPIOCA PUDDING WITH BERRIES RECIPE

Steps:

• Soak tapioca pearls in 1/2 cup water for 10 minutes. Wash stem and chop berries. Bring 1 cup water and berries to boil. Add soaked tapioca and remaining ingredients. Reduce heat to low. Stir frequently until most of the tapioca pearls have turned completely translucent. Remove from heat ans allow to cool. Serve warm or cold.

FRUIT JUICE TAPIOCA PUDDING

Steps:

• Mix all ingredients in medium saucepan. Let stand 5 min.
• Bring to full rolling boil on medium heat, stirring constantly. Remove from heat.
• Cool 20 min. (Pudding thickens as it cools.) Stir pudding. Serve warm or chilled.

FRUIT-ON-THE-BOTTOM TAPIOCA PUDDING

Steps:

• Bring water to a boil in a 1-quart heavy saucepan. Whisk in tapioca and simmer, uncovered, whisking occasionally, until tapioca is mostly opaque, about 15 minutes. Whisk in cream, 1/4 cup sugar, and 1/8 teaspoon salt and simmer, uncovered, whisking occasionally, until tapioca is cooked through, about 3 minutes. Transfer to a metal bowl and cool completely in an ice bath, stirring frequently, 5 to 10 minutes.
• Meanwhile, grind fennel seeds in grinder. Pulse strawberries in a food processor with fennel and remaining 2 tablespoons sugar until coarsely puréed. Divide among (6-ounce) glasses.
• Spoon tapioca over strawberries. Chill until cold, about 15 minutes.

TAPIOCA FRUIT PUDDING

Steps:

• Soak tapioca overnight in enough water to cover.
• Add or remove water so that there is just enough to cover the tapioca. Cook on low-medium heat on stove until almost all pieces are clear.
• Add sugar; stir until dissolved.
• Remove from heat. Add lemon juice.
• Cool mixture in refrigerator. (This is a good place to store it in the refrigerator, if you are trying get work done ahead. It is fine for at least 2 days; I have never tried longer).
• Stir "gel" so that the individual pieces of tapioca are more separated. Add pineapple and grapes.
• Whip the cream and fold in whipped cream and bananas just before serving.