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Pearl Tapioca Pudding 2


3/4 cup pearl tapioca
3 cup water
2 1/4 cup brown sugar
1 tsp. salt
3/4 cup walnut halves
1 tsp. vanilla

In crock-pot combine tapioca (large round kind, no substitutes) and water and soak overnight. Add brown sugar and salt; cover and cook for 12 hours on low. Stir gently once in a while. Chill. Add walnuts and vanilla. Pour in a deep glass dish and cover with sweetened whipped cream. This is easy to do in crock-pot and takes no watching.

Serves 8. Recipe may be doubled.

VARIATION:
Add the juice from 1 can crushed pineapple to the water to make 3 cups. Fold in the pineapple before cooling. Just before serving, you may wish to add fresh chopped peanuts.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.