Tapioca Pudding

Posted by Penny Moline on Friday, January 20, 2012 Under: Desserts
3 cups milk, organic if possible, or coconut milk or almond milk divided
1/3 cup small pearl tapicoa
2 extra large egg yolks, lightly beated
1/4 teaspoon salt
1/3 cup sugar or 2 to 4 tablespoons agave depending on your sweet tooth
1 teaspoon good quality vanilla or one vanilla bean

pour 3/4 cup milk in a heavy bottom pot, add tapioca and soak for up to 1 hour ( you could also soak the tapioca over night in the refrigerator in a glass bowl with 3/4 cup milk)

Whisk egg yolks, salt and sugar with remaining milk together and add to the tapioca
Bring to a boil stirring constantly (if using a vanilla bean, slice down the center and take a spoon to scoop out the seeds, add bean and seeds to the milk mixture)
Reduce heat and simmer until the tapioca is fully cooked
The tapica pearls will become translucent
Add vanilla and cool slighly.

If using coconut milk, garnish with toasted shredded coconut

Mixed fruit

2 cups of each or a combination, Raspberries,Strawberries, Marion berries or any fruit you like
Heat berries if desired in a small pot until warm
may add stevia, honey or agave to taste
Spoon over warm tapioca pudding and garnish with a square of a good dark chocolate.

google; tapioca treatment for cancer....it is a really good article that suggest tapioca could help the fight against cancer... I for one am going to be eating more of it.

Tapioca is derived from the cassava plant.

In : Desserts 

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Previous post: Quinoa Pilaf...

Tags: healthly foods 
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let me know what you think of the recipes and how I can improve my site.. These are my favorite recipes... and I hope you love them as much as I do... Please let me know... and if there is something you would like to know about cooking... I will do my best to answer questions for you...If I don't know. I will find out!

Tapioca Pudding

Posted by Penny Moline on Friday, January 20, 2012 Under: Desserts
3 cups milk, organic if possible, or coconut milk or almond milk divided
1/3 cup small pearl tapicoa
2 extra large egg yolks, lightly beated
1/4 teaspoon salt
1/3 cup sugar or 2 to 4 tablespoons agave depending on your sweet tooth
1 teaspoon good quality vanilla or one vanilla bean

pour 3/4 cup milk in a heavy bottom pot, add tapioca and soak for up to 1 hour ( you could also soak the tapioca over night in the refrigerator in a glass bowl with 3/4 cup milk)

Whisk egg yolks, salt and sugar with remaining milk together and add to the tapioca
Bring to a boil stirring constantly (if using a vanilla bean, slice down the center and take a spoon to scoop out the seeds, add bean and seeds to the milk mixture)
Reduce heat and simmer until the tapioca is fully cooked
The tapica pearls will become translucent
Add vanilla and cool slighly.

If using coconut milk, garnish with toasted shredded coconut

Mixed fruit

2 cups of each or a combination, Raspberries,Strawberries, Marion berries or any fruit you like
Heat berries if desired in a small pot until warm
may add stevia, honey or agave to taste
Spoon over warm tapioca pudding and garnish with a square of a good dark chocolate.

google; tapioca treatment for cancer....it is a really good article that suggest tapioca could help the fight against cancer... I for one am going to be eating more of it.

Tapioca is derived from the cassava plant.

In : Desserts 

Next post: Cream of Carrot Soup
Previous post: Quinoa Pilaf...

Tags: healthly foods 
« Back to posts

let me know what you think of the recipes and how I can improve my site.. These are my favorite recipes... and I hope you love them as much as I do... Please let me know... and if there is something you would like to know about cooking... I will do my best to answer questions for you...If I don't know. I will find out!

Cooking with Passion


Penny Moline A little about myself to get started..I got my first job cooking at the age of 14..at the snack bar across the street from my high school.. I am a graduate of an ACF (American Culinary Federation) Culinary Arts program...I have a degree with honors in Culinary Arts.... I have been teaching at a local college since 2002.( Oh and I was lucky enough to get to go to Paris and take a pastry and danish class too). During the 2002 winter Olympics I was the Executive. Pastry chef at the only fine dining restaurant in the media center. That was so exciting. I have worked in fine dining restaurants, and worked for a manufacturing rep company.. I was the product specialist for Kitchenaid and Weber grills...and got to do the training on my two wonderful products. Tough job...but someone got be be lucky enough to do it! Everything I have done... I have loved! Teaching has been the greatest. What a dream job. I have students that want to learn all they can about cooking. Our school is a production based program, which allows the students to get a lot of hands on training. We run a restaurant that serves fresh bread of the day, soup, salad, (and salad bar), an ever changing entree and dessert daily. So the students not only makes bread from scratch once or twice like some schools they make it more than a dozen times before their rotation is changed. I know we are doing a great job as the local police eat there almost daily. Plus...my program is full and we now have a waiting list to get in. Not too shabby I would say. Several of our students have won national and local cooking and baking awards... what can I say? I love to cook.... I really love my job...and I would like to feed the world with one recipe at a time! I It is really rewarding to love what you do...and to have passion for it. You don't have to make pretentious food to make good food. You just need to use fresh ingredients...and use what is in season. Most importantly...you need to love to eat...and then the passion for cooking is there...Don't let cooking intimidate . you...YOU CAN COOK...and remember this KISS (keep it simple silly).. Let me know what you think! My email is chefpennymoline@gmail.com

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