Creamy homemade tapioca pudding with fresh crisp apple slices on top make a nice ending to your dinner. So much better than those pudding cups you had as a kid!


Tapioca Pudding with Fresh Apple Slices | www.chocolatemoosey.com

How important is it for you to be Earth friendly?

I used to work at an environmental education center during college. Although my job was to update the website with upcoming events and news, the center’s passion for the environment really stuck with me.

When it’s recycling night at the apartment, the recycling bin is almost always full; however, there’s more to being Earth friendly than just recycling.

Sometimes, it’s also in the items we buy. When you buy wine, do you think about the impact making it has on the environment? I didn’t until I was introduced to Frei Brothers Reserve, a winery in California who is committed to sustainability through preserving natural resources while upholding the quality of their wine.

With the motto Respect the Land, Love the Wine, Frei Brothers Reserve believes in both producing exceptional wine and nurturing the earth, not only to enjoy today but for future generations to enjoy as well.

That’s why it’s important for the winery to preserve Frei Ranch, for us all to preserve our special places around the country.


My place worth preserving is Triple B Farms in Monongahela, PA, which is located about 40 minutes from my hometown (over in the Pittsburgh area). Every year, my dad and I visit to pick our own produce, including apples. I made Tapioca Pudding with Fresh Apple Slices to preserve my place, not only to capture the apples but also because tapioca pudding is one of my dad’s favorite desserts.


Tapioca Pudding with Fresh Apple Slices | www.chocolatemoosey.com


Tapioca Pudding with Fresh Apple Slices | www.chocolatemoosey.com

The key to making tapioca pudding is patience. You need to cook on low or you will burn the bottom.

The pudding also thickens when it cools, so give it time to set before you think you didn’t cook it long enough (guilty).

I love the texture of the tapioca pearls, and I promise you it’s a million times better than the tapioca pudding in those snack packs you had growing up as a kid.

I bought my tapioca pearls from a local bulk grocery store, but I’ve seen it in the baking section of grocery chain stores.

Make sure it says pearls and not instant tapioca pudding. If all else fails, buy it online.

For more pudding recipes, check out my pistachio pudding.

Tapioca Pudding with Fresh Apple Slices

Tapioca Pudding with Fresh Apple Slices

Yield: 2 servings

Creamy homemade tapioca pudding with fresh crisp apple slices on top make a nice ending to your dinner. So much better than those pudding cups you had as a kid!

Ingredients

  • 1/4 cup tapioca pearls*
  • 1 1/2 cups whole milk
  • 1/8 teaspoon salt
  • 1/4 cup granulated sugar
  • 1 egg
  • 1/4 teaspoon vanilla
  • 1 apple, cored and sliced

Instructions

  1. In a large saucepan, mix together the tapioca pearls, milk, and salt. Heat on medium high heat until boiling, stirring often (keep a close eye on it - it may boil up and spill over). Turn the heat down to the lowest setting possible and simmer 5 minutes, gradually adding the sugar.
  2. In a separate small bowl, beat the egg. Temper the egg by slowly whisking in some of the hot milk. Return the mixture to the pan. Slowly bring the mixture to barely a boil, stirring constantly**. Stir constantly several minutes more until it thickens to a pudding consistency. Cool 15 minutes then stir in vanilla. Serve warm or chilled, topping with apple slices.

Notes

Some tapioca pearls require overnight soaking. Refer to your package's directions.
*If some of the egg does get cooked, pick out the pieces.

Did you make this recipe?

Let me know what you think! Rate the recipe above, leave a comment below, and/or share a photo on Instagram using #HITKrecipes


Source: Adapted from Around My French Table

This post is sponsored by Frei Brothers Reserve and Kitchen PLAY. I received monetary compensation and one bottle of wine to pair. All opinions and content are my own.