Large Pearl Tapioca Pudding (AKa Eyeball Pudding)

This is an excellent base recipe with a few modifications. First, it only needs 1/3 cup of sugar. Second, soak the tapioca pearls overnight in the same milk you will use for the recipe. It shortens the cook time considerably, and you don't need to use a double broiler as the cook time is much quicker. (Naturally, you have to babysit it without the double broiler) Also, there is no reason for all the foolishness of separating the eggs and folding them back in. Just skip that part completely; your tapioca will be richer tasting because of being slightly more dense. Third, it's extremely important to use high quality tapioca pearls. That can be tricky--- I find if the pearls are all very consistent with a perfect round shape, they have been processed well. My family enjoys very large pearls. Lastly, after you have tempered the eggs put them back into the main pot, and cook for an additional 10 minutes or so, check your salt and vanilla. You may, or may not, need to add a little bit more.

I've learned with recipes like these you can start with half the sugar and add more if you like, as the sugar itself is not structurally/chemically necessary. I found in a Mennonite cookbook a similar recipe in terms of beating the egg whites first and then folding them in at the end. I've learned to use a really big, open bowl for the folding in - like, a big wide serving bowl. I love the overall texture that gives the pudding - something completely unexpected. Usually tapioca pudding is kind of solid/thick. The beaten egg whites, folded gently back in gives the pudding a lighter, airier texture that's really delicious.

I love tapioca, but usually use instant in order to avoid the soaking time. When I want it, I want it now! This is a great recipe that requires no soaking.<br/><br/>If you use a double boiler, why would you need to stir constantly? I just put it in a pot and stirred frequently and it was dandy with just the right tapioca lumpiness. Tapioca is not a gourmet dish! I'm making this again today with 1/2 the sugar. It's way too sweet as is, and if I need it sweeter when I eat it, I'll add a dollop of blackberry jam. Yummy.

Cooked tapioca for over the specified hour and they were still starchy. Way too much sugar. I thought this recipe was much better: https://www.simplyrecipes.com/recipes/tapioca_pudding/

Great recipe with couple modifications for personal taste. 1, I use cup for cup canned coconut milk. 2, Omit salt. 3, sub 1/2 volume agave syrup. 4, I always double the vanilla upfront. 5, soak the large pearl tapioca in very hot water as I am getting every thing else ready, strain but do not rinse, and I add 1tbs instant tapioca-for volume but it's not really necessary otherwise. 6, soaking the tapioca means I don't use the double boiler, too impatient. I cook on medium, stirring intermittently to constantly the hotter it gets. And I definitely temper the eggs, Delicious!