Indulge in the creamy delight of a cup of tapioca pudding, the timeless dessert that brings a touch of nostalgia to your table.
Each spoonful is a journey through velvety textures and subtle sweetness, perfect for any occasion. Whether enjoyed on its own or paired with fresh fruits, this classic treat is sure to satisfy your sweet cravings.
Discover the art of making tapioca pudding with our easy-to-follow recipes and elevate your dessert game. Join us in celebrating the simple joys of homemade goodness.
Mason jars are perfect for individual portions you can take to work, share with friends or a special treat for you when something sweet is just what you need.
Coconut Creme Lunchable
A lemon crumb bottom with coconut cream filling topped with whipped cream in an individual portion. Great for lunch on the go or for an easy snack at home.
Ingredients
Equipment
Notes
Tapioca Pudding
3 1/2 oz. of pearl tapioca (approximately 1/2 cup)
2 cups of cold water
2 1/2 cups of whole milk
1/2 cup of heavy cream
1 egg yolk
1/3 cup of sugar
1 lemon, zested
pinch of salt
Pudding
- Put the tapioca in a medium mixing bowl along with the tapioca and water, let it stand overnight. Drain the water from the tapioca.
- Place the tapioca into a slow cooker along with the milk, heavy cream, and salt. Cook on high for 2 hours, stirring occasionally.
- In a small bowl, whisk together the egg yolk an sugar. Temper small amounts of the tapioca into the egg mixture until you have added at least 1 cup. Then add this back into the remaining tapioca in the slow cooker. Add the lemon zest and stir to combine. Cook for an additional 15 minutes, stirring at least once. Transfer the pudding to a bowl and cover the surface with plastic wrap. Allow to cool at room temperature for 1 hour and then replace the plastic with new wrap as there will be condensation on the first piece. Add a new piece of plastic wrap and put it in the refrigerator until thoroughly chilled. (at least 2 hours).