Ingredients with Measurements:
- 1 cup small pearl tapioca
- 4 cups water
- 1 can (20 oz) crushed pineapple, drained
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 2 cups whole milk
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
Special equipment needed:
- Medium saucepan
- Mixing bowl
- Whisk
- Wooden spoon
- Serving dishes
Step-by-step instructions:
1. In a medium saucepan, bring the tapioca and water to a boil over medium-high heat. Reduce the heat to low and simmer for 15 minutes, stirring occasionally.
2. Add the drained pineapple, sugar, and salt to the tapioca mixture. Stir to combine and cook for an additional 10 minutes.
3. In a mixing bowl, whisk together the milk, eggs, and vanilla extract.
4. Slowly pour the milk mixture into the tapioca mixture, stirring constantly.
5. Cook the pudding over medium heat, stirring constantly, until it thickens and coats the back of a wooden spoon, about 10-15 minutes.
6. Remove the pudding from the heat and let it cool for 10 minutes.
7. Pour the pudding into serving dishes and chill in the refrigerator for at least 2 hours before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 40 minutes
- Total time: 50 minutes
5. Temperature:
- Medium-high heat for boiling tapioca and water
- Low heat for simmering tapioca and water
- Medium heat for cooking pudding
Serving size:
- Makes 6 servings
Nutritional information:
- Calories: 379
- Fat: 4g
- Carbohydrates: 80g
- Protein: 7g
- Sodium: 177mg
- Sugar: 60g
Substitutions for ingredients:
- Small pearl tapioca can be substituted with quick-cooking tapioca, but the cooking time will be shorter.
- Whole milk can be substituted with skim milk or almond milk for a lighter version.
Variations:
- Add 1/2 cup shredded coconut to the pudding mixture for a tropical twist.
- Substitute the pineapple with other fruits such as mango, peach, or strawberry.
Tips and tricks:
- Stir the pudding constantly to prevent it from sticking to the bottom of the pan.
- Let the pudding cool for 10 minutes before pouring it into serving dishes to prevent it from separating.
Storage instructions:
- Store leftover pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the pudding, place it in a microwave-safe dish and microwave on high for 30 seconds to 1 minute, or until heated through.
Presentation ideas:
- Serve the pudding in clear glass dishes to show off the layers of tapioca and pineapple.
Garnishes:
- Top the pudding with whipped cream and a sprinkle of cinnamon.
Pairings:
- Serve the pudding with a cup of hot tea or coffee.
Suggested side dishes:
- Serve the pudding as a dessert after a meal of grilled chicken and roasted vegetables.
Troubleshooting advice:
- If the pudding is too thick, add a splash of milk to thin it out.
- If the pudding is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
- Make sure to cook the pudding to an internal temperature of 160°F to ensure that the eggs are fully cooked.
Food history:
- Tapioca pudding is a traditional dessert that originated in Brazil and is now popular all over the world.
Flavor profiles:
- The pineapple adds a sweet and tangy flavor to the creamy tapioca pudding.
Serving suggestions:
- Serve the pudding chilled for a refreshing dessert on a hot day.
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