Tapioca is quite confusing and is little enjoyed by the younger generation now, which is a complete shame. How many of you remember growing up with Mom’s or Grammy’s tapioca? This recipe for Strawberries and Cream Tapioca will take you back in time.
Tapioca is marketed in several forms, with each company portraying their product in different manners. To put this in a nutshell: minute, quick cooking and instant are all the same.
I use minute tapioca in this “best of the best” strawberry pudding. There is also pearl tapioca, which comes in small and large pearls. These can be substituted in this recipe as well by simply doubling the amount of tapioca and adding 1 additional egg.
Cook as directed below, and you will have a treat even hesitant children will love.
1-1/2 cupswhole milk
1 pintfresh strawberries, hulled
2-1/2 tablespoons(25g) minute tapioca
Place the milk in a container that is marked with volume measurements, such as a large measuring cup or blender container.
Slice strawberries into the milk to bring it up to 3 cups total volume. Puree until as smooth as possible. Transfer to a medium saucepan with remainder of ingredients, except vanilla.
Bring to scalding over medium heat, stirring almost constantly as it heats up. When thickened and hot, remove from heat, stir in vanilla and pour into large bowl.
Cover and refrigerate at least 2 hours, or until completely cold.
When ready to serve, remove from refrigerator and stir in as many chopped, fresh strawberries as desired.
Spoon into serving bowls and add whipped topping if desired.