Vanilla Tapioca Pudding Recipes

Steps:

• Put the can of coconut milk in the refrigerator until well chilled, about 30 minutes. In a medium saucepan, cook the vanilla bean in the milk over moderate heat, stirring, until hot, about 5 minutes. Stir in the sugar, tapioca and salt. Cover and remove from the heat. Let stand for 5 minutes. Uncover and bring to a boil over moderate heat, stirring frequently.
• Meanwhile, in a medium bowl, whisk the eggs. Whisk in 1 cup of the hot milk. Pour the egg mixture into the saucepan and bring to a simmer, whisking constantly. Pour the pudding into a medium heatproof bowl and let stand, stirring, until slightly cooled, about 10 minutes. Remove the vanilla bean, scraping the seeds from each half into the pudding; stir to incorporate. Rinse the vanilla bean and save for another use.
• Open the can of chilled coconut milk and, without stirring it, spoon off 1/2 cup of the thick cream that has risen to the top; save the remaining coconut milk for another use. Stir the coconut cream into the pudding until thoroughly incorporated. Spoon the pudding into six 1/2 cup ramekins, cups or glasses. Refrigerate overnight; if desired, cover with plastic wrap to prevent a skin from forming.

Steps:

• Soak tapioca in cold water overnight or for at least 3 hours.
• Heat milk until it is steaming, not boiling.
• Drain excess water from tapioca and add to the hot milk, stirring constantly and scraping the bottom with a wide flat utensil until it is steaming again--do not boil.
• Immediately reduce heat to very low, lower than the setting for cooking white rice, just hot enough to see a few vapors.
• Stir often the first few minutes then add the sugar and salt; and additional milk if needed.
• Check and stir the bottom of the mixture about every 5 minutes and add milk as needed to maintain a consistency similar to oatmeal cooking.
• Cook for about 45 minutes or until the tapioca pearls are translucent (no white specks in the center) and the mixture is sufficiently thickened.
• (Notes: One may thicken the hot sweetened milk and tapioca in a double boiler although a heavy saucepan is fine if given careful attention--this pudding will scorch easily if you're distracted! Should problems appear, immediately transfer to another pan; avoid and discard anything caramel or brown colored).
• When thickened and the pearls are translucent, stir in vanilla and transfer to a bowl or individual pudding cups.
• Cover and chill--serve with whipped cream and cinnamon or fruit.
• (Note: The pudding will thicken more as it chills).

Steps:

• In a large saucepan, combine the milk, tapioca, sugar and pudding mix. Bring to a boil, stirring constantly. Remove from the heat; stir in vanilla. , Spoon into four dessert dishes. Cover and refrigerate for 2 hours before serving.

Steps:

• Soak the tapioca in warm water to cover for 1 hour. Drain and set aside.
• Preheat the oven to 375 degrees. Lightly butter a 12-inch oval or gratin baking dish and place it in a large brownie pan.
• Mix the tapioca, soy milk, sugar, and salt in a heavy nonaluminum saucepan. Bring the soy milk to a boil over medium heat while whisking. Lower the heat and let the mixture simmer 10 minutes, whisking occasionally. Remove from the heat and quickly whisk in the egg yolks, vanilla extract, cinnamon, and nutmeg.
• In another bowl, beat the egg whites with the cream of tartar until just stiff. Whisk 1/2 a cupful into the tapioca, then fold the remaining in. Pour the tapioca mixture into the prepared baking dish.
• Place the baking dish and brownie pan in the middle shelf of the oven and pour several inches of boiling water around the outside. Bake about 35 minutes, until the top is puffed and golden. The inside will still be a little soft. Remove, cool slightly, and serve warm or at room temperature.

Steps:

• Mix the tapioca pearls with the milk in a large pot and let them soak for at least an hour.
• Add the salt and bring the mixture to a boil.
• Simmer on low heat for five minutes while adding the sugar gradually.
• Beat the egg in a separate bowl and mix in about half of the hot mixture. Pour the egg back into the pot and mix well.
• Bring the mixture to a boil again and then cut it down to low heat.
• Mix in the vanilla extract.
• Simmer for another ten minutes, stirring constantly.

Steps:

• Soak the tapioca in warm water to cover for 1 hour. Drain; set aside. Preheat oven to 375 degrees. Lightly butter a 12-inch oval baking dish; place in a roasting pan. Mix tapioca, milk, sugar, and salt in heavy non-aluminum saucepan; bring to a boil over medium heat while whisking. Lower heat; let mixture simmer 10 minutes, whisking occasionally. Remove from heat; quickly whisk in yolks, vanilla, spices. Beat egg whites with cream of tartar in another bowl until just stiff. Whisk half a cupful into the tapioca, then fold in the remaining egg whites. Pour tapioca mixture into baking dish. Place dish in roasting pan on middle shelf of oven; pour several inches of boiling water around the outside of the oval dish. Bake about 35 minutes until top is puffed and golden. The inside will be soft. Remove, cool slightly, serve warm or at room temperature.;

Steps:

• I recommend soaking the tapioca pearls in 2 cups of water the night before as it reduces some of the excess starch and means less cooking time.
• In a 1-1/2 quart saucepan, combine the tapioca pearls, the milk, and salt. Stir frequently on medium-high heat until the mixture comes to a boil. Reduce heat to minimum and simmer 5 minutes. Add the sugar in gradually, stirring constantly.
• In a separate bowl, beat the 2 eggs. A little at a time, add some of the tapioca mixture to the eggs and continue stirring. This is "tempering" the eggs and will bring them up to temperature gently, preventing the eggs from scrambling.
• Add the tempered egg mixture to the tapioca. Gently bring the mixture back up to near-boiling. Reduce heat to minimum and simmer, stirring constantly, until desired consistency is reached. Pearls should be translucent and gelatinous.
• Allow tapioca to cool 15 minutes before adding the vanilla. Serve warm or chill until serving time.

Steps:

• Stir together the milk, tapioca, sugar, and salt in a medium saucepan. Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir 5 minutes longer.
• Whisk 1 cup of the hot milk mixture into the beaten eggs, 2 tablespoons at a time until incorporated. Stir the egg mixture back into the tapioca until well mixed. Bring the pudding to a gentle simmer over medium-low heat; cook and stir 2 minutes longer until the pudding becomes thick enough to evenly coat the back of a metal spoon. Remove from the heat and stir in the vanilla. The pudding may be served hot or poured into serving dishes and refrigerated several hours until cold.

Steps:

• Stir milk, sugar, tapioca, and eggs together in a slow cooker crock.
• Cook on Low, stirring once per hour, for 6 hours. Stir vanilla into the pudding.

Steps:

• Remove the rind from the orange and lemon using the smallest holes on a box grater. Set aside. Cut the ends off the orange. Remove the peel and outer membranes by following the curve of the fruit with a paring knife. Cut and lift the orange sections away from the membranes. Place in a bowl, cover, and chill.
• In a large saucepan combine the milk, rinds, and the remaining ingredients, including the vanilla seeds. Let sit for 5 minutes. Bring to a boil on medium heat, stirring constantly. Remove from the heat and cool for 30 minutes. Stir well, then place the mixture in a glass bowl, cover, and chill for 3-4 hours.
• To serve, give the tapioca a quick stir and remove the vanilla bean. Spoon the tapioca into individual bowls and garnish with the orange sections.
• Serves 6.
• *Dried vanilla beans are about 5-8 inches long, wrinkled yet supple, and dark brown in color. To split, carefully cut lengthwise from end to end. Inside you will see a dark brown mass of seeds so tiny that they merge together into a soft pulp. Use a knife to scrape these seeds from the bean.

Steps:

• Combine sugar, tapioca, milk, egg and vanilla bean in medium saucepan. Let stand 5 min.
• Cook on medium heat until mixture comes to full rolling boil, stirring constantly. Remove from heat. (Pudding will thicken as it cools.) Remove and discard vanilla bean. Stir vanilla extract into pudding.
• Cool 20 min.; stir. Serve warm or chilled. Stir before serving.