Soft tapioca pearls lend a chewy texture to this cool and creamy chocolate pudding.
'tapioca' on Serious Eats
Soft tapioca pearls lend a chewy texture to a cool and creamy chocolate pudding.
You'll love the creamy texture and simple vanilla flavor that's unadulterated by the cornstarch used in so many other pudding recipes. And, of course, there's the delightful little squish of the tapioca, like so many bubbles of happiness.
I love the simplicity of homemade tapioca pudding, the delightful milk-based custard thickened with the excess tapioca starch from hundreds of slightly chewy tapioca pearls. If you're planning to make tapioca, the hardest part is waiting for the tapioca pearls to soak. Plan accordingly.
Toasty coconut, creamy, sweet chocolate, and rapadura—sweets in Sao Paulo, Brazil do an excellent job of tasting familiar and brand-new all at once. And when I found myself in town for five days with eating as my primary mission, it was a given that I would be ordering dessert. A lot of dessert.
After my Thanksgiving excesses, I needed to atone. I also needed to shake my head clear of the pumpkin-spiced everything clouding my culinary imagination. This sorbet was as easy to make as a pitcher of iced tea, but much more refreshing.
I love tapioca pudding, but had never seen the Brazilian version made with red wine until this weekend at Pão de Queijo in Astoria. Known as sagu de vinho, the dessert is made from boiling tapioca pearls in red...