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Ingredients
Servings
- tapioca pearl2 cup
- milk, cold; or coconut milk, depending on desired consistency3 cup
- sugar, white1/8–1/3 cup
- egg, separated1–2
- salt
- vanilla extract
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Soak the tapioca pearls soaking in the cold milk for several hours to overnight.
Bring the milk, hydrated tapioca, and sugar to very slow boil. Stir constantly for 20 minutes or until pearls are uniformly translucent.
Whip the egg whites until fluffy.
Whip the egg yolks until pale, then mix them into the pudding. Cook for another minute, vigorously stirring.
Remove pudding from heat. Mix in salt, then thoroughly fold in whipped egg whites and vanilla.
Serve hot or chilled, by itself, or as a topping.