Tapioca Pudding With Sherry-Soaked Golden Raisins
Tapioca Pudding With Mango Cubes
Mexican Chocolate Tapioca Pudding
Recipe makes 6, 1/2 cup servings
••• Tapioca Pudding With Sherry-Soaked Golden Raisins
Ingredients
• 2.75 cups unsweetened soy milk
• 1/3 cup sugar
• 3 tablespoons tapioca (we prefer Minute brand)
• 1 egg well beaten
• 1 teaspoon vanilla extract
• 1 cup golden raisins
• Enough sherry to cover raisins
Directions
• In a medium pan put together the first 4 ingredients and mix well with a whisk. Let sit for about 5 minutes.
• Place pan on medium heat and stir constantly until tapioca comes to a full boil. You will know that it is a full boil, when it continues to boil even when stirring.
Please Note: It is very important to cook the tapioca at medium heat, not hotter. And you must stir constantly until mix comes to boil. If you overheat or do not stir, instead of pudding you will end up with uncooked clusters of tapioca in liquid milk.
• Once mix is at full boil, remove from heat and continue to stir for 10-15 seconds.
• Transfer pudding to a medium size bowl, add the vanilla, stir, and place a sheet of plastic wrap directly on the surface of the pudding. This will prevent it from developing a “skin” as it cools. Let cool for 20 minutes. Pudding will thicken as it cools. Pudding can be served warm or cold.
• If serving cold, which is best, remove plastic wrap, stir again, replace plastic and refrigerate for several hours until completely set.
• 30 minutes before serving, place raisins in a small bowl and pour enough sherry to cover the raisins.
• Serve pudding in dessert bowls topped with soaked raisins, adding a little more sherry to taste.
••• Tapioca Pudding With Mango Cubes
• Ingredients and directions are the same as above minus the raisins and sherry.
• Serve tapioca pudding topped with cubed ripe mango.
••• Mexican Chocolate Tapioca Pudding
Recipe makes 6, 1/2 cup servings
Ingredients
• 3.5 cups unsweetened soy milk
• 2/3 cup of sugar
• 3 tablespoons tapioca
• 1 egg well beaten
• 2 squares (2 ounces) Baker’s unsweetened chocolate
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• Mint leaves for garnish
Directions
This recipe is very similar to the plain tapioca recipe above.
• Put the first 6 ingredients into a medium size pan. The chocolate comes wrapped in individual squares, that go directly into the pan, along with the other first 5 ingredients. Mix well, and let sit for 5 minutes.
• Cook over medium heat stirring constantly. The chocolate will begin to break up and eventually dissolve completely.
• Once it comes to a full boil, removed from heat and stir a few more seconds. Transfer pudding to a medium size bowl, add the vanilla, stir. Place plastic wrap directly on pudding surface and cool for 20 minutes. After 20 minutes, remove plastic wrap, stir, replace plastic and refrigerate until set.
• Serve pudding in dessert bowls and garnish with mint.
Tapioca Pudding With Sherry-Soaked Golden Raisins
Tapioca Pudding With Mango Cubes
Mexican Chocolate Tapioca Pudding