I have to say I have found my other love and this other love apart from coconut is Tapioca. I don’t know but I think Tapioca is what the Deltans and Warfarians call “kpokpo garri” i.e. dry clumped garri; which I ate as a child and what we modernized to cassava flakes. I remembered eating kpokpo garri and coconut as a child in Warri, so when I saw Tapioca, it was instant nostalgia 🙂
Before I had found out about this pudding and started making it as one of the staples in my home, I googled different recipes and I bumped into food.com and boy was I thrilled. I have made different variations of it; including the one with raw eggs, but I absolutely adore this recipe as it is easy and easy enough for my ajebutter 2 to enjoy as he does not like eggs. I found the version with eggs to look and taste more like custard. Custard is great, but hmmm I just wanted a simple pudding, no drama, no coma, just pudding biko!
I enjoyed this pudding with some salted caramel and cashew nuts; which went well with the sugar. So there! Sweet and salty for the win! Most of the recipes I saw online called for a lot of sugar, but I kind of winged it and used just a little over 1/4 of a cup.
As the holidays approach, this will be a great recipe for your dessert table. You will be sure to wow your people and their taste buds. This recipe is what I all “small but mighty” A simple recipe with a punch to die for!
Putting this version of pudding side by side with pap(A pudding made with powdered corn), this pudding wins for me as I am a texture girl. I love textures; hence my love for my sorrel coconut and rum rice pudding
Where are your spoons? Have a taste of the recipe 🙂
- ½ cup of tapioca
- 3 cups of milk(any version is fine. I used low fat milk. You could use coconut milk or regular whole milk. You could also mix powdered milk with some water)
- ¼ tsp salt
- Sugar to taste(any type of sugar including substitutes)
- 1 tsp vanilla or almond extract
- ½ cup roasted cashew nuts
- 1 cup sugar
- ½ cup water
- ½ cup luke warm milk
- 1 tbsp. butter at room temperature
- ½-1 tsp salt
- combine water and the sugar in a sauce pan. bring to a boil. Once the water starts to boil, do not stir, but you could shake the pot a little bit to distribute the sugar. keep the water boiling until the mix turns golden brown(but not burnt). Remove the caramel from the heat, whisk in the butter. Once the butter has melted, carefully but quickly stir in the milk and salt; then set aside.(to make salt less caramel, simply leave out the salt)
- Combine the tapioca, salt and milk in a sauce pan. Stir and bring to a simmer. Reduce the heat to low and keep stirring while adding the sugar gradually and tasting in between until your desired sweetness. cook slowly until the tapioca pearls have thickened to your desire. Stir in the vanilla. Serve with the roasted cashew nuts and caramel. Enjoy