Tapioca Pudding with Pomegranate Curd

Tapioca Pudding 1

I am really beginning to like tapioca pearls. It has always existed in the Indian cuisine and is consumed both in sweet and savory form. I have done a recipe with tapioca pearls and potato cakes before and this time I wanted to do a sweet recipe with it. I LOVE bubble teas…I am the only one in my family who does. But I think they are so fun to eat and pair so well with different flavors. That bubble in the bubble tea is also a form of tapioca pearl….but much bigger in size.

These pearls are smaller and do not take much time to cook. This recipe is a relatively healthier option for desserts and can be made vegan by replacing milk with coconut milk or almond milk and by skipping the pomegranate curd. Instead you can add a mix of fresh fruits.

Although the recipe is pretty simple, you do need to soak the tapioca for a couple of hours in water. I picked pomegranate for making curd because I love its flavor and the combination of the fruit with the pudding is pretty amazing – slightly tart and sweet….plus the color is gorgeous. That said, I feel lemon curd, orange curd or even passion fruit curd will pair very well with this pudding. If you haven’t made curd before then just know that the basic recipe remains the same, you just change the flavors by changing the fruit juice that you are using.

All and all pretty easy and quick dessert….makes impressive individual portions and needs very less effort and can be made vegan friendly. If you like pudding or custard like desserts, then you will surely like it.

Tapioca Pudding 2

Tapioca Pudding 3

Tapioca Pudding 4

Serving 4

Cooking time 1 hour

Ingredients

For Tapioca Pudding

1 cup tapioca pearls

1 cup water to soak the tapioca pearls

4 cups milk

1/2 cup sugar

seeds of a vanilla pod

1 small piece of cinnamon

  1.  Rinse the tapioca pearls  few times and soak them in 1 cup water for a couple of hours. After 2 hours, strain and keep aside
  2. In a deep heavy bottom add milk, cinnamon, vanilla and sugar. Stir roughly and bring milk to a simmer.
  3. Add tapioca and continue to cook for about 15 minutes or till the tapioca pearls become transparent and the mixture thickens.
  4. Remove from heat and let cool.

For Pomegranate Curd

1 cup fresh pomegranate juice or lightly sweetened canned juice

1/3 cup sugar

3 eggs

1/4 cup butter, room temperature

  1. In a large bowl add butter and sugar.  Cream till it turns pale. You want to pick a bowl that’s heat proof because you will cook the filling mixture on a double boiler in this same bowl.
  2. Add eggs one at a time and continue to whisk.
  3. Add pomegranate juice. Continue to mix for a few minutes.
  4. Transfer to a double boiler and keep whisking slowly till the mixture turns thick enough to coat the back of a spoon. About 5 to 8 minutes.
  5.  Remove from the heat and let it sit for 5 minutes.

To assemble the pudding

In a glass add layers of pudding and pomegranate curd – finish with the curd. Sprinkle some fresh pomegranate on top. wrap with a plastic wrap and refrigerate for a few hours till the pudding is chilled and set completely.