A grain-free dessert that can also make a nice porridge for breakfast.
This is the recipe on the back of the Bob’s Red Mill package of tapioca pearls. It makes for a tasty dessert. You could also omit the sugar and add a ripe banana or two, plus some other fruit, nuts, and coconut chips, and serve this as breakfast porridge instead. By the way, I have tried using coconut sugar instead of cane sugar in this dessert. The taste is good, but it gives the pudding a muddy color that is not very appetizing. So if you can handle cane sugar, I do recommend it in this case. Personally, I prefer small pearls over large ones, but some people think the large pearls are fun, too. 🙂
Soak small pearl tapioca in water for 30 minutes un a 1 1/2 quart saucepan. Do not drain tapioca after soaking. Add milk, slat, 1/4 cup of sugar, and lightly beaten egg yolks to tapioca and stir over medium heat until boiling. Simmer uncovered over very low heat for 10-15 minutes. Stir often.
Beat egg whites with remaining 1/4 cup sugar until soft peaks form. Fold about 3/4 cup of hot tapioca into the egg whites, then gently fold mixture back into saucepan. Stir over low heat for about 3 minutes. Cool 15 minutes then add vanilla. Serve warm or chilled.
I like to serve it at Christmas with a layer of raspberry pudding on top, and then a layer of whipped cream.