Don’t wait 75 years before you try the wonders of tapioca pudding. I shudder at how much of my life passed before I discovered this delectable dessert and all-around great food.
This isn’t my first post on the subject, but I hope to post a few select varieties that I am producing to enrich my life!! I know – this sounds extreme, but, golly, it is true!
Why is it so great? Well, you can do almost anything with it, and it will be satisfying. It is comprised of nothing but nutritious ingredients (eggs, milk, tapioca pearls), thus you can go a little hog wild with adding whatever tickles your fancy at the moment.
Above you see about a third of a cup drizzled with maple syrup and sprinkled with coconut. If only I could convey the deliciousness of this via the written word!! I was at first tempted to sprinkle on sliced almonds as well, but thought the coconut and the almonds together might totally overpower the maple syrup.
This is the beauty of making this pudding with no sweetener. You can then adorn it with whatever sweet product strikes your fancy, or use it to enrich something savory.
I’m picturing a thickened chicken/veggie filling in some sort of dough, like a chicken pot pie. The flour-based gravy pies that I have made frequently come out less than desirable because the thickening was done wrong (my bad!). But what if I start with the filling gravy already perfect? Sauté some veggies, then add along with big chunks of chicken, and bake in a crust, or pour over biscuits.
Boneless turkey breasts are on sale this week at two for the price of one, so I may get a chance to try out the above theory sooner rather than later.