Experimenting in the kitchen can be a risky game. You win some and you lose some. Last night, we were victorious! I'm pleased to share with you this deliciously creamy, rich, decadent treat, free of gluten, dairy, and refined sugar. My husband, Mr. Tapioca Connoisseur himself, gave it two thumbs up. Well, that's what I gather from watching him polish off two heaping bowls of it. I suppose this recipe would be considered bulk cooking. My family will demolish it in two meals, but for those of you living with less than seven people in your house, this pudding freezes well. I suggest freezing leftovers in individual servings. Tuck them into packed lunches and by the time you're ready to enjoy your meal, it will be thawed just enough for it to have a frozen custard effect.
Maple Coconut Tapioca Pudding
Prep time: 30 minutes Yield: 8 cups
- 1 cup tapioca pearls
- 2 1/4 cups water
- 6 3/4 cups coconut milk from BPA-free cans
- 1 teaspoon Celtic sea salt
- 6 eggs, separated
- 1 cup grade B maple syrup
- 1 tablespoon gluten-free vanilla extract
- ground cinnamon as an optional garnish
- In a large sauce pan, bring water to a boil. Turn off heat, add tapioca pearls, stir, and let it rest for 30 minutes.
- While tapioca soaks, separate eggs. Beat egg whites with maple syrup and beat yolks in a separate bowl. Start measuring other ingredients while you wait for the tapioca to finish soaking.
- Add milk and salt to soaked tapioca and whisk in egg yolks. Whisk constantly over medium heat until it thickens and is brought to a boil. It's important to use a whisk to separate any tapioca clumps. Reduce heat and simmer another 10 minutes, stirring occasionally.
- Slowly pour 2 cups hot tapioca into the egg white mixture as you whisk vigorously. Now whisk in egg white mixture with the rest off the tapioca. Whisk 3 more minutes over low heat. Add vanilla. Serve warm or chilled. Sprinkle a bit of cinnamon on top of each serving if desired.