Memories of Tapioca Pudding
I still feel bad about it…and it happened decades ago. My cousin from Iowa came to spend several weeks with my family in the mountains of Colorado – Glenwood Springs – my home town. We took him to the Hot Springs Pool, tubing and fishing in the Roaring Fork river, we really showed him a good time.
One evening my mom served tapioca pudding for dessert. Not that smooth, pale tapioca that you can buy pre-made at the store. My mom’s tapioca was made with soft little balls of tapioca held together in a sweet creamy pudding. Cousin-from-Iowa was skeptical about trying new foods so my two brothers, my sister and I hatched a plan to take the tapioca. We convinced him that tapioca was really fish eggs that my mom gathered from the local trout. He was disgusted and we split his pudding between us.
Do you have a fondness for tapioca pudding? I’d like to know your favorite tapioca memory and the way you like to eat it. Add your comments below and when you try this recipe please rate it!
- 4 cups 2% milk
- 2/3 cup granulated sugar
- ½ cup small pearl tapioca not instant
- 2 eggs beaten
- ½ teaspoon vanilla extract
Stir together all ingredients in a 4 or 6-quart slow cooker. Cover and cook on high for three hours, stirring occasionally.
This recipe works with almost any type of milk. I like to use 2% milk as a lower fat, yet rich-tasting version of traditional tapioca.