Cherry Almond Tapioca

October 18, 2011

Tapioca Pudding is just about the very definition of bland, sweet and soothing, isn’t it?  The quintessential comfort food.  It had been years since I’d even thought of it, much less made it,  but one day I happened to spot a box of tapioca on the grocery shelf and decided to revisit tapioca.  I added a little extra sweetness and a bit of tang with dried cherries and almonds.  Apricots or peaches might make a nice addition too.

This box of tapioca was the quick-cooking variety.  I bought it without even noticing the difference.  It does cook faster but the texture is different.  It made a smoother, more gelatinous pudding.  I think I prefer the traditional tapioca with it’s more ‘beady’ texture.  The choice is yours.

  • Milk, 5 cups
  • Cream, 1/2 cup
  • Brown Sugar, 2/3 cup
  • Eggs, 2
  • Tapioca, 6 tablesp0ons
  • Vanilla Extract, 1 teaspoon
  • Almond Extract, 1 1/2 teaspoons
  • Dried Cherries
  • Slivered Almonds

Combine the milk, cream and eggs and whisk until the eggs are well-blended into the milk.

Dump the mixture into a large saucepan.  Stir in the sugar…

…and the tapioca.  Set the pot over medium heat.  Cook, stirring continuously.

As the mixture heats up, add the cherries so they get a chance to soften up a bit.  Continue cooking until the mixture comes to a full boil.

Remove the pan from the heat and stir in the extracts.  It’ll still look runny but it will thicken as it cools.

Let the pudding cool for 20 minutes.  Stir in a handful of slivered almonds.

Serve warm or cold.  I like it on the warm side.  Enjoy!

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{ 2 comments… read them below or add one }

1 Rebekah Vance October 18, 2011 at 12:42 pm

I am going to try this for sure. I love tapioca, it is one of my favorite snacks. I never thought about adding anything into it though…this is genius!


2 Lana @ Never Enough Thyme October 18, 2011 at 2:06 pm

Tapioca is one of my most favorites desserts. There’s something so comforting about that lovely texture and taste. Love your addition of cherries and almonds, too.


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