![]() (True thing.) They laugh in the face of my clay for mascara – they just use to swipe a bit of grease from a passing tank to use for eye shadow. They see my beetroot blusher and raise me gravy for tights. For, of course, during the war they had to make do with all sorts. I'm not sure how many elderly folks read this, billions I imagine, but I suspect it is all quite ho-hum to them. Beetroot for blusher? Cinnamon for foundation? Mind = blown.īut I'm quite aware that for an older generation it is anything but. It is all pretty new and exhilarating for me. Garnish with sprinkles of cinnamon, toasted coconut shavings, freshly grated nutmeg, or chopped fruit.I do so love doing these experiments in natural beauty.For a chocolate version, add cocoa powder and/or chocolate chips to the hot pudding.Use a sugar replacer (such as Splenda).Reduce the 2 eggs to 1, or omit the eggs for an egg-free version.For a dairy-free version, substitute coconut milk or coconut cream for the milk.Tapioca pudding can serve as a canvas for so many other options. Tapioca pudding will keep in the fridge for up to 5 days, and up to 3 months in the freezer. Freeze in individual, freezer-safe containers. Plus, tapioca is one of the few puddings that freeze very well. Just let it sit until it reaches room temperature, then cover with plastic film and refrigerate. If you got a little excited and made too much tapioca pudding, don't fret! It's so easy to store. Tapioca pudding will thicken more as it cools, so you can serve it chilled straight from the fridge if you like a thick pudding. ![]() ![]() Don't forget to temper the eggs with the hot milk before adding to the tapioca.Keep the temperature low and keep stirring as you cook to avoid burning and for consistent heating of the tapioca.The pearls absorb the moisture and create a nice and thick pudding. For a thicker texture, cook the tapioca pearls a little longer than instructed on your package.The fat from the milk is necessary for that creamy texture. To keep your tapioca pudding from getting runny, be sure to use whole milk.We like Bob's Red Mill Small Pearl Tapioca which is the perfect size and texture for homemade tapioca pudding. You can also find them in Southeast Asian markets. Look for uncooked, small tapioca pearls in the baking aisle of your grocery store. You don't want to use instant tapioca pearls (also known as quick-cooking or "minute") because they are smaller in size and don't have the same fun texture. Not all tapioca pearls are created equally! Why? Because tapioca comes in varying sizes and shapes, colors and textures. The beauty of homemade tapioca pudding is that it's fun, deliciously creamy, and gluten-free! Plus the ingredients you use at home are likely better quality than the processed stuff in the pudding mix. Sure, instant pudding is quicker to make, but it lacks that creamy mouthfeel that makes tapioca pudding one of the best comfort food desserts. Homemade tapioca pudding has the fun small pearls of tapioca, which have a rounder, silkier texture than the tapioca bits you'll find in instant pudding. Why Homemade Tapioca Pudding is Better Than Instant ![]() The larger tapioca balls are the popular boba found in boba drinks and bubble tea all over Southeast Asia, and now the world. ![]() Tapioca pearls are usually opaque when raw, but become supple and translucent when cooked. Tapioca can take many forms, but the small pearls are what's used to make tapioca pudding. The Portuguese brought it on their ships and spread it throughout Africa, Asia, and the West Indies. The tapioca is what's leftover when you make manioc flour from the cassava root. Tapioca is a starch from the roots of the cassava plant, which is native to Brazil. ![]()
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