Sunday, December 14, 2008

Tapioca Pudding With Blueberries And Chocolate Shavings

Did your mom make you tapioca pudding as a child? Expecially when you were not feeling well? Mine did. The "quick" tapioca from the red and white box. I would watch her work her alchemic magic at the stove, stirring and stirring those small white granules into sweet warm comforting goodness. And when I grew up and had children of my own, I carried on the tradition (nod your heads here, boys) never giving a thought as to what those little white granules were. Not that they were bad, but...
Enter Let's Do... Organic small pearls tapioca. Lovely round white pearls that cook up in minutes and make a pudding that can be as fat, dairy and sugar-free as you desire. Compared with the recipe on that venerable red and white box, no eggs, no butter, no cornstarch, minimal sugar. Make this just once and I can almost guarantee that it will inspire you to experiment further, it's that simple and inspirational.

Small pearls tapioca are available at most well-stocked grocery and health food stores. I recommend that you find an organic, preferrably non-GMO product.

Combined with anti-oxident rich blueberries and shavings of dark chocolate, this pudding will warm your soul on a cold winter's night.

Tapioca Pudding with Blueberries and Shaved Chocolate
Inspired by the recipe on the box
2 cups water
3 tablespoons (heaping) small tapioca pearls
2 tablespoons Splenda-Sugar blend (or 2 tablespoons sugar)
pinch salt
3/4 cup low-fat milk (you can use half n half or canned milk, or coconut milk for a vegan dish)
Bring water to a boil over high heat. Slowly whisk in the tapioca pearls, stirring so they don't stick together.
Reduce the heat to medium high and continue to cook for about 15 minutes until the pearls begin to lose their opacity and the water gets cloudy.
Meanwhile, combine the milk, sugar and salt in a measuring cup and stir well.
Whisk the milk mixture into the tapioca pearls and cook over medium low heat for an additional 5 minutes or until the pearls are soft and translucent.
Remove from the heat and allow to cool for a few minutes.
Pour the pudding into a glass bowl, stir well, cover with plastic wrap if desired, and refrigerate until it has come to room temperature. The pudding will thicken as it cools, becoming thicker still if allowed to get refrigerator cold.
To serve:
Give the pudding a quick stir to fully incorporate the liquid with the pearls. Spoon some blueberries (I used our frozen stash from this post) into a dish then spoon a layer of tapioca pudding over them. Repeat layering one more time, topping the whole thing with a few more blueberries and a generous shaving of dark, organic chocolate. Prepare to be comforted.

Copyright © 2005-2008, Christine Cooks. All rights reserved


  1. Mmmm! Yum! I'll have to look for the tapioca pearls. I love also that this would be simple for me to make. ;-)


  2. I think it should probably be classed as 'comfort food'? Sound delicious.

  3. Simple and quick, Paz. From start to finish, I had this dished up, at room temp, in 1 hour.

    You're right, Anne. Definitely comfort food.

  4. Christine yes my mom always made tapioca and I loved it, made it for my boys and now even my husband. It is just wonderfully good. Now, I'll see if I can't find the organic and gives this a try.

  5. I especially like the feel of the pearls as opposed to the granules, Tanna.

  6. I can't believe that I'm searching the web for Tapioca recipes and your blog pops up! You are everywhere, girlfriend!

    Let's have a tapioca pudding night at the Hornitas gathering in May.


  7. Hey Lori! How nice to hear from you this way. OK, I'll bring a box of pearl tapioca and chocolate, you find some great berries. See you in May!!


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