I have shared on other occasions that I love serving pudding, especially in elaborate dinners. Last week I had a big challenge, I had to host an important business dinner party at my house, but some of the attendees have celiac disease. So I researched a little and I got this recipe. Beyond pleasing my gluten-free diners, it left all attendees impressed (yessss!)
Let’s get cooking!
- Soak the tapioca in water for 30 minutes in a 1 1/2 quart saucepan. Do not drain the remaining water, if any!
- Add milk, salt, 1/4 cup sugar and egg whites lightly beaten to the tapioca and stir over medium heat until it boils. Simmer over very low heat for 10-15 minutes. Remember to stir often.
- Beat egg whites with 1/4 cup remaining sugar until smooth peaks form. Fold about 3/4 cup of warm tapioca in the egg whites, then gently fold the mixture back into a saucepan. Stir over low heat for about 3 minutes. Let cool 15 minutes and add the vanilla.
- Serve hot or refrigerated, plain, nutmeg, cinnamon, coconut or pineapple in chunks.