Date Tapioca
Submitted by tinafiche
Light and fluffy date tapioca pudding made with skim milk and a cloud of whipped egg white. Quartered dates add natural caramel sweetness to every spoonful.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
150 minOld-fashioned tapioca pudding gets a natural upgrade with sweet, sticky dates stirred right into the pot.
Skim milk keeps it light, and a stiffly beaten egg white folded in at the end gives the pudding an airy, almost mousse-like texture.
It’s the kind of low-key dessert that feels like a warm hug on a cold evening.
Serve it chilled or slightly warm, whatever suits your mood.
Chef Tips
- Let the tapioca soak in the milk mixture for the full 5 minutes; skipping this step leads to lumpy pudding
- Fold the hot tapioca gently into the egg white to keep as much volume as possible
- Quarter the dates so you get a bit of sticky sweetness in every bite
Ingredients
Directions
Beat egg yolk.
Mix in saucepan with milk, tapioca and salt.
Let stand 5 minutes.
Beat egg white until stiff.
Set aside.
Bring tapioca mixture to a boil over medium heat.
Add dates and cook, stirring constantly 6 to 8 minutes or until thick.
Remove from heat, add vanilla.
Gently fold tapioca mixture into egg white.
Cool at room temperature, stirring occasionally.
Refrigerate until chilled.
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