This recipe is an easy way to enjoy coffee in pudding form. Note this recipe calls for instant tapioca.
About This Recipe
|Active time:||15 minutes|
|Total time:||3 hours and 15 minutes|
|Special equipment:||electric mixer|
|This recipe appears in:||American Classics: Coffee Tapioca|
- 2 cups strong brewed coffee
- 1/2 cup plus 1 tablespoon sugar, divided
- 1/2 cup instant tapioca
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup heavy cream
In a medium saucepan combine coffee, 1/2 cup sugar, tapioca, vanilla, and salt. Stir well and let sit for 5 minutes.
Bring mixture to a full boil over medium heat, stirring constantly. You'll know it's ready when the mixture continues bubbling while being stirred. Remove from heat and divide among 4 serving glasses (highball glasses work well). Chill for 2-3 hours.
In the bowl of a stand mixer combine heavy cream and one tablespoon of sugar. Using the whisk attachment whip until peaks form. Divide whipped cream among chilled portions.