Tapioca is quite confusing. It is marketed in several forms, with each company portraying their product in different manners. To put all this in a nutshell, minute, quick cooking and instant are all the same. This is the type of tapioca I use in this “best of the best” strawberry pudding. There is also pearl tapioca, coming in small and large pearls. These can be substituted in this recipe as well by simply doubling the amount of tapioca and adding 1 additional egg. Cook as directed below, and you will have a treat even the hesitant children will love.
Strawberries and Cream TapiocaINGREDIENTS
11/2 cups whole milk1 pint fresh strawberries, hulled
21/2 tablespoons (25g) minute tapioca minute
1/2 cup sugar1 egg, beaten1 teaspoon vanilla
INSTRUCTIONSPlace the milk in a container that is marked with volume measurements, such as a large measuring cup or blender container. Slice strawberries into the milk to bring it up to 3 cups total volume. Puree until as smooth as possible. Transfer to a medium saucepan with remainder of ingredients, except vanilla. Bring to scalding over medium heat, stirring almost constantly as it heats up. When thickened and hot. remove from heat, stir in vanilla and pour into large bowl. Cover and refrigerate at least 2 hours, or until completely cold.
When ready to serve, remove from refrigerator and stir in as many chopped, fresh strawberries as desired. Spoon into serving bowls and add whipped topping if desired.
Serves 4The Yankee Chef Jim Bailey is a third-generation chef, food columnist, cookbook author and food historian. His first cookbook, “The Yankee Chef: Feel Good Food for Every Kitchen,” has been published by Schiffer Publishing of Atglen. The book is available through Schiffer, Amazon.com and Barnes & Noble. For a personally signed copy of, just email Bailey at theyankeechef@aol.com. He lives in Maine with his wife and four children.
