Homemade Tapioca

Homemade tapioca memories.

Every once in a while, I get a hankering to have some homemade tapioca.  Maybe it’s because it reminds me of custard without the heaviness of a custard.

Perhaps it’s because my mother used to make this and it reminds  me of my childhood. Or, maybe it’s just because it’s plain, wholesome good.

Why tapioca

While considered a starch, tapioca has many good qualities.

Tapioca has a low level of saturated fat, cholesterol, and sodium.  It is rich in “good” cholesterol, dietary fiber, and protein.  It also contains B-vitamins and other minerals. High in carbohydrates, These include a very low level of saturated fat, cholesterol, and sodium. It is also a rich source of dietary fiber, “good” cholesterol, and protein. Furthermore, tapioca contains members of the vitamin B-complex, including pantothenic acid, folate, and B6, as well as iron, manganese, calcium, copper, and selenium.

My main excuse for indulging in tapioca is that it helps ward off Alzheimer’s and helps maintain blood pressure.  (At least that’s what I tell my friends). I enjoy it as a snack in place of ice cream; it fills me up without giving me that sugar rush.

Types of tapioca

If you purchase the large pearl tapioca, you will need to soak it in water or milk first.  The small pearl or the flakes don’t need to be soaked.  I used to call my sister Katharine for directions on how to make tapioca. Finally, on my third-something call to her, I wrote down her directions. It’s a good thing I did so I have the recipe for always.

The other evening (one of those it’s in the teens days) I made a double batch of this stuff, and my hubby ate three portions right off the stove.

You can add fruit to the tapioca after it is cooled, or eat it plain.  Dave and I think it’s good warm or cold.

The how-to and recipe

What you’ll need to make this homemade tapioca is, sugar, eggs, milk, and vanilla.  Oh yes, you’ll need time to stand at the stove and stir it until the pearls are see-through.

Once that happens, it will be ready to serve.  Serve it plain, with fruit, or a sprinkle of brown sugar on top if you’d like.

On these cold winter days, this might be just what you’ll need to hit the spot.

Homemade Tapioca

My Windowsill

A simple winter (or summer) dessert that can served hot or cold, and with or without fruit.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Dessert

Cuisine American

Servings 6 servings

Ingredients

  

• 1/2 cup tapioca
• 1 quart milk
• 2 eggs beaten
• 1/2 cup sugar
• 2 tsp. vanilla

Instructions

 

• Beat eggs and mix with sugar
• Combine egg mixture with tapioca and milk
• Cook in a saucepan in a medium pan, stirring until thick.
• Tapioca will be done when the pearls are clear and you can see through them.

I first shared this recipe over five years ago. It was time to re-vamp it. My sister is now in a nursing home and not as capable of communicating with me, so I’m really grateful I have this recipe to treasure.