Pearl Tapioca Pudding

We had milk in the house so decided to make some tapioca for Chris. I had a spoonful. The sugar went straight to my head, but it was really rich and delicious!  🙂  This recipe was posted by Elise Bauer on Simply Recipes. I didn’t change much other than the addition of coconut milk because we had it.

sooo creamy and delicious!

sooo creamy and delicious! chris owes me big time.


  • 1/2 cup small pearl tapioca
  • 3 cups 1% milk (I used 2 3/4 cups milk and then added 1/4 cup coconut milk)
  • 1/4 teaspoon salt (just used a pinch instead)
  • 2 eggs
  • 1/2 cup of sugar
  • 1/2 teaspoon of vanilla


1. Soak tapioca for 10 minutes in cold water and drain.

2. Combine tapioca, milk, and salt in 1 1/2 quart pan on medium heat. Stir until boiling. Simmer 5 minutes, uncovered at the lowest possible heat, adding sugar gradually.

3. Beat eggs in a separate bowl. Mix in some of the hot tapioca very slowly to equalize the temperature of the two mixtures (to avoid curdling).

4. Return eggs to pan with tapioca. Slowly bring mixture barely to a boil, stirring constantly. Reduce heat and stir several minutes at a low simmer, stirring constantly until you get a nice thick pudding consistency. Cool 15 minutes. Add vanilla. Serve either warm or chilled.


Coconut Macaroons (cheat)

King Arthur Flour makes a macaroon mix that’s amazingly easy. All you add is boiling water and then bake. Chris’ brother Dan brought them for Christmas and they were really good, so I bought a box for those times when I need a quick cookie fix. This time I also made break and bake toll house (mint swirl), but those came out way too crunchy. Yuck. I’ll never buy those again.
The macaroons, however, are delicious!

Coconut Macaroons

Mmmm coconut….
So I made this for Easter and promptly forgot to make an entry for it. I also made Giada’s Almond Cake (an oft-repeated classic now) and chocolate chip cookies– I’m not allowed to attend Piscina family functions without them. 😉
Baking has totally suffered at the hands of these idiot house-hunters… three months and counting.
This coconut macaroons recipe is awesome. From Martha Stewart website (2006 recipe, not the new one).

They are soooo delicious, everyone loved them. Her recipe said it makes 90, but it made 57 for me, which is still way too many, even for 2 Easter parties (the number of calories per macaroon is horrendous, but don’t think of that when you eat one. 🙂

Mine didn’t come out as toasty looking as the photo, but toasty enough and not too gooey, unlike the Barefoot Contessa macaroons.