I am continuing my love affair with tapioca. Who knew it could be so versatile and useful?
I’ve been experimenting with it for several months now, and am finding more and more benefits.
Firstly, I must confess that I don’t follow the recipe exactly. It calls for beating the egg whites separately and then folding them into the final product. I wasn’t sure that additional air in the pudding would enhance it enough for me to go to the trouble of making the beaten whites . . . so I didn’t do it!
Next up was the 1/2 cup of sugar that the recipe calls for. Usually I follow a recipe fairly closely the first time, but a half cup of sugar in two cups of milk seemed like overkill, so I cut it in half. Subsequently, I cut it in half again – to two tablespoons. This amount made it more than sweet enough for me.
The next to last time I made it, I accidentally forgot the sugar altogether, and made an exciting discovery . . . not having any sugar at all in it opens it up to more variations. So this last time, I purposely did not put any sugar in it.
Now I have a sugar-free dessert that consists of milk, eggs, and tapioca starch. As a “pudding”, it is probably too bland for words, but the nourishment contained therein makes it the perfect foil for adding a little something that tickles your fancy – maybe even different each time – to keep the “romance” alive!
In addition to the incredible variety of things to add, it serves as a foil for a small bit of our fave gelato. I’ve taken to using about three parts tapioca pudding to one part gelato and mixing it about. Et voilá – I have a creamy bit of dessert that is much lower in calories, and is not so sweet, as would be the straight gelato. I usually add coconut, and maybe a sprinkle of cinnamon or instant coffee granules, and come up with something really delicious.
There are many variations of “dessert” possibilities, but when my tummy complains of the lateness of the lunch hour, I’ve learned that a small scoop of the tapioca pudding, mixed with a tablespoon (or even less) of peanut butter, does wonders for my disposition!
Again – a sprinkle of cinnamon, apple pie spice, pumpkin pie spice, or anything else that appeals to you will enhance the enjoyment of this quick fix for tummy rumblings.
Needless to say, a bit of fruit and/or nuts added in, or eaten separately, would not go amiss.
Tapioca – I’m glad I made your acquaintance!
Adventures of Dorrie Anne 
Most recipes use way too much sugar. I really don’t get it!
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I love tapioca pudding – delicious.
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So versatile! I just polished off a small bowl with peanut butter (crunchy, of course) and orange juice concentrate.
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Brilliant!!!
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I have a whole jar of Tapioca pearls in my pantry. I have been meaning to make something with them but the procrastination has overtaken me. I feel motivated and hope to join the club, soon. Thanks for reminding me of my forgotten Jar. Virtual hugs! Liz
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You won’t be sorry! I am finding so many ways to enjoy it!
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I have loved this since my mom made it when I was a kid. It was one of my dad’s favorite desserts so we had it a lot! I have no will power when I make this and will devour it in 2 servings…lol Thanks for a great childhood memory!
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I find that a heaping tablespoon when I am starving, staves off the growlies for at least an hour. The trick is to just take the spoonful out of the bucket, and then put it away back into the refrigerator. Roll that spoonful around in your mouth and savor the deliciousness of it!
It is the sugar that provides the addiction to it, so by cutting the sugar, you may find that a lesser amount is more satisfying than if it is loaded with sugar. Trying cutting the amount of sugar in half, and then the next time, cut it in half again. Surprisingly, when I forgot to put the sugar in at all, it opened up a whole new avenue of add ins that made the sugar superfluous. Want a bit of boysenberry jam? Orange marmalade? Peanut butter? Maple syrup? Plop it in and enjoy.
If it was already sweetened, then your choices to supplement are more limited.
The variety of possibilities gives you some wiggle room on calories, and opens up a world of possibilities to contemplate. What would give you joy today?
Use a pretty piece of stemmed drinkware, or pudding dish, and sprinkle something nice – coconut, cinnamon, nutmeg, ground nuts – on top of your highly personalized treat.
Concentrated fruit drinks (I like tart cherry or pomegranate juice) provide a huge flavor and nutrition boost with about a tablespoon of fluid, so it doesn’t thin it too much.
My favorite use is to use about three parts pudding to one part ice cream when dishing up that frozen treat. The pudding takes on the ambience and deliciousness of the ice cream with a considerable drop in calories from straight ice cream. Your taste buds will never know the difference.
In this day of “sameness” and “sweetness”, you have the opportunity to be your own person, and delight in something that only you can enjoy at that very moment in time.
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I have never heard of pudding with ice cream! I do like frozen yogurt. Thank you for sharing so many great ideas.
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I guess you could put the resultant “pudding” into the freezer for a bit, but I haven’t tried it. I mix it all together and then gobble it down!
Good idea, though. I’ll try it out!
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If you like savoury snacks, you should try tapioca/sago khichdi.
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