A few weeks ago I started craving pudding. I’m not sure from whence precisely sprang this schoolyard-esque pining, but it was serious. I’m talking pregnancy level here folks. And, no, I am emphatically not. Nothing would do therefore but to indulge myself, which I proceeded to do for a week straight.
Reactions to tapioca are a motley sort, ranging from obsession (present!) to loathing. Certainly, the texture and appearance of bad tapioca resembles few things more than fish eyeballs. But pair this opalescent little pearl with coconut, and I challenge even the most skeptical to deny its charms. I used Bob’s Red Mill small tapioca which worked quite nicely.
For me, this luscious, rich and eminently satisfying dish hit the spot. With a creamy, custard-like pillow cradling the smooth pearls and flavor that gets cozy on the tongue. And while I am not adverse to the notion that egg could … Continue reading