This is a recipe that my sister gave me years ago when she was not allergic to eggs. It quickly became one of my favorites and I made it often. Then came the food allergies and an egg allergy so I hadn't made it in a couple years until this Christmas Eve. It's so light and fresh that it's easy to eat the whole lot at one sitting. Not that I've done that or anything. It's a very basic pudding using tapioca as the thickener instead of corn starch. When I set the first part to cool, I stir it often to avoid having a skin form. As it cools, the skin forms more slowly. Make sure the tapioca is room temperature before adding the whipped egg white or it won't be quite as light.
*Note: Tapioca is an easy thing to make - almost fool proof. Do not be afraid.
I love tapioca pudding but haven't had it in ages! Thanks for this recipe.
ReplyDeleteI love tapioca, too. It's one of my guilty pleasures. Your jars are incredible. They add so much character to the pic. :)
ReplyDeleteHugs!!
Amy
Simply Sugar and Gluten-Free
Oh I can't wait to make this, sounds and looks super yummy!
ReplyDeleteIs there any way to make this without sugar? Would stevia or agave or pear juice work? My hubby can't have sugar. Thanks for all you do. It's so easy for the rest of us since you do all the work and I really appreciate it. Have a great time pampering yourself. You've more than earned it.
ReplyDeleteCherise, I have a question to ask but it's kind of personal. Can you email me? nikkiandlinzi@cox.net
ReplyDeleteThanks!
Nikki