Soak pearl tapioca for one hour in enough cold water to cover; drain; add boiling water and salt.
Note that minute tapioca requires no soaking.
Cook in double boiler until transparent.
Core and pare apples; arrange in a buttered pudding-dish; fill cavities with sugar.
Pour over the tapioca and bake in a moderate oven till apples are soft.
Serve with sugar and cream or a custard sauce.
Recipe note: Rhubarb or pineapple may be substituted for apple, and sugar added to taste.
In crock-pot combine tapioca (large round kind, no substitutes)
ater.
Add salt and tapioca to milk.
Stirring constantly
For the tapioca:
Place the tapioca pearls in a container large
Bring the water to a boil in a large pot; add the tapioca pearls and cook until translucent, 25 to 30 minutes. Stir the sugar and coconut into the tapioca and return the mixture to a boil; remove immediately from heat. Divide into 4 small bowls.
Stir the coconut cream and salt together in a small saucepan over medium-lot heat; cook until warm but do not boil, 5 to 10 minutes. Remove from heat. Spoon 1 to 2 tablespoons of the mixture over each serving of the tapioca pudding.
Place all ingredients except vanilla in bowl of 6-cup rice cooker. Stir to combine. Close the cover and set for Porridge cycle.
Open the cover and stir briefly every 20 minutes, then close cover.
At end of cycle, carefully remove bowl from cooker. Stir in the vanilla. Pour into a large serving bowl or individual serving dishes.
Let cool. Serve warm, or refrigerate covered with plastic wrap.
Note: small pearl tapioca is about the size of sesame seeds; anything larger will take longer and require more liquid.
Boil water, orange jello and tapioca pudding for 3 minutes on stove.
Remove from heat and let cool some.
Let set in refrigerator until it starts to gel.
Use mixer and add softened Cool Whip.
Then add drained oranges.
Use fruit juice from oranges and add water to make 3 cups.
Return to refrigerator and let set.
Kids like this salad.
Put into mold if desired.
Combine the milk, sugar and tapioca in the insert. Stir well
ean (split and scraped), and tapioca to a slow simmer in
Soak tapioca overnight or 24 hours in 2 cups water.
The next, day, empty liquid and all in a heavy pan.
Add flour and stir. Add egg yolks, sugar and milk.
Cook over medium heat until thick and tapioca is transparent.
Beat egg whites with 2 tablespoons very cold water until stiff, then fold into tapioca mixture and add vanilla.
Soak tapioca in cold water overnight or
Combine the milk, sugar, and tapioca pearls in crockpot (4 quart
Place the tapioca in the rice cooker bowl.
In a 4-cup measuring cup or small bowl, whisk together the milk, egg, sugar, and salt.
Pour the milk mixture over the tapioca; stir to combine.
Close the cover and set for the Porridge cycle or approxiamately 20 minutes.
When the machine switches to the Keep Warm cycle, remove the bowl from the cooker and stir in the vanilla.
Pour the pudding into a large bowl or individual dessert dishes.
Let cool.
Serve warm, if desired, or refrigerate, covered with plastic wrap.
ombine 1 cup milk with tapioca pearls; let soak for at
Place tapioca in a medium mixing bowl
Add tapioca to boiling water, stirring frequently.
Cook 10 to 15 minutes, then taste for softness.
Add dry jello and sugar; stir to dissolve.
Will be thin, but will absorb liquid while cooling.
Stir several times while cooling.
Chill.
Just before serving, add fruit (and juice if too thick) and whipped cream.
Soak tapioca, covered, in cold water overnight.
Bring the tapioca, coconut milk, and salt to
Stir milk, sugar, tapioca, and eggs together in a slow cooker crock.
Cook on Low, stirring once per hour, for 6 hours. Stir vanilla into the pudding.
In a bowl, combine tapioca pearls with water to cover