Preparation time: 5 minutes
Cooking and standing time: 25 minutes
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When I was a little girl, my mother made tapioca pudding for me whenever I was sick. I guess it was such a comforting dish that she thought it would make me feel better. Today, whenever I make it, I think of my mother—but I prefer it as a dessert instead of a curative. She used whole cow’s milk, but I have successfully made it with 2% milk, hemp milk, rice milk, soy milk, and canned coconut milk. Each type of milk lends its own subtlety; my nondairy favorites are hemp milk and coconut milk.
Makes 2 servings (½ cup each)
1. In a heavy 2-quart saucepan, whisk together the milk, egg, sugar, and tapioca until well blended. Let stand for 5 minutes.
2. Place the pan over medium heat and cook, whisking constantly, until the pudding comes to a full boil. Remove from the heat and stir in the vanilla. Let stand for 20 minutes.
3. Spoon into dessert bowls, goblets, or small wine glasses and serve immediately; or, for a cold pudding, chill for at least 2 hours.
Fancier Tapioca Pudding: This is delicious served plain, but for variety add a dollop of whipped cream, cherry pie filling, or fresh fruit (such as berries, mandarin oranges, halved green grapes, or sliced kiwi) to dress it up a bit.
Per serving: 160 calories; 7g protein; 3g total fat; 1g fiber; 26g carbohydrates; 96mg cholesterol; 125mg sodium