Tapioca Pudding Recipe

Instructions

• Soak the pearled tapioca in water and chill for 30-40 minutes. Drain unabsorbed water from the tapioca.

• Mix tapioca, milk, half each, and salt.Simmer over medium heat, stirring almost constantly. Reduce heat to low and slowly add sugar, stirring constantly. Cook, stirring constantly, until the pearls

are foamy and the pudding thickens slightly. approx. 5-7 minutes. Scrape the bottom of the pan.

• Remove the tapioca from the heat.Using a large spoon, add 2-3 tablespoons of the hot tapioca mixture to the beaten eggs in a small bowl and stir vigorously. Repeat several times to ensure the

beaten eggs are warmed through.

• Return the pan to medium-low heat and slowly add the egg mixture. Cook, stirring constantly (but not boiling), until the consistency of a pudding is reached; approx. 3-5 minutes. Remove the

bottom of the pan to avoid burning.• Remove from fire. Wait 1-2 minutes and add vanilla. Continue stirring frequently while cooling to prevent crust formation. Serve hot or cover with plastic

wrap to prevent a crust from forming.

Nutrition

Calories: 234 kcalCarbohydrates: 34g Protein: 6g Fat: 9g Saturated fat: 5g Polyunsaturated fat: 1gMonounsaturated fats: 2 g Trans fats: 0.01 g Cholesterol: 78 mg Sodium: 127 mgPotassium: 198

mg Fiber: 0.1 g Sugar: 23 g Vitamin A: 354 IUVitamin C: 0,4 mg Calcium: 155 mg Hierro: 0,5 mg

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