August 3, 2010

Tapioca Two Ways

Both of which were prepared by Moo. Go Moo! The first way was with time spent slaving over the stove. The second way was with time spent sitting on the couch while the slow cooker did the work.

The variations were different in more than preparation. The first recipe, Fruit Tapioca Pudding, had fruit. It was very fruity. We used blueberries (fresh from the co-op) and it was blueberry-y. I really enjoyed it. Moo liked it as well. PE not so much. Up to that point I didn't know he doesn't like blueberries very much. Now I know.

The second recipe, Slow Cooker Tapioca Pudding, was just a plain Jane recipe. Not too sweet and delicious with fruit added. I added raspberries I had in the freezer from when the neighbor so kindly shared with us. Which reminds me of a story. . .Bob likes to go visit the neighbor. He especially enjoys visiting when there are raspberries to be had--it was a sad day when he learned raspberries don't grow year round. After one of the visits he comes in the house with a container of raspberries and tells us we can have a couple. We each took some and then he left. Next thing I know the doorbell is ringing and the neighbor is at the door. "Would you like these?" I told him, sure but Bob had told us that we could have a couple and he had to take them back. The neighbor laughed and said we could have them all but he wanted the container back. I sort of figured but I didn't want to argue with Bob while he was being so cute and sharing. Back on track now. . . The second recipe was great. I am use to sweeter tapioca but with the added fruit it was perfectly delicious. The best part was the easy prep. Throw it in the slow cooker. Mix it up. Stir a couple times as it cooks. Done! Delicious.

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Fruit Tapioca Pudding
adapted from Sparky
Print Recipe

1/4 cup tapioca pearls
2 cups water (divided)
1 pint of fruit
1/4 cup sugar
1 Tbsp vanilla

Soak tapioca pearls in 1/4 cup water for 10 minutes. Wash, stem (if needed), and chop fruit. Bring 1 3/4 cup water and fruit to boil. Add soaked tapioca and remaining ingredients and reduce heat to low. Stir frequently until most of the tapioca pearls have turned completely translucent. Remove from heat and allow to cool. Serve warm or cold.
Variation: Reserve part of fruit and add after tapioca cools for a fresh fruit taste.

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Slow Cooker Tapioca Pudding
adapted from Allrecipes
Print Recipe

4 cups milk
2/3 cup white sugar
1/2 cup small pearl tapioca
2 eggs, lightly beaten
Stir together the milk, sugar, tapioca, and eggs in a slow cooker. Cover, and cook on High for 1 hour then on Low for 4 hours, stirring occasionally. Serve warm.

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1 comment:

  1. Okay stop it. STOP IT! You make me want to start cooking like crazy! Tapioca pudding is one of my favorite foods. And all the coconut rice and mango salsa... We need to come over for dinner like twice a week. :)