Recipe: Passionfruit-Mango Tapioca Pudding
Recipes February 6th, 2007
Good morning!
Yesterday afternoon it was my pleasure to have some guests over to watch the Super Bowl. Naresh and I cooked like bandits; one of the dishes which I made was a Passionfruit Tapioca pudding. As my dear Astrid asked for the recipe, I’m posting it here.
Passionfruit-Mango-Papaya Pudding
2 cups passionfuit pulp (sold at Latin markets in the freezer section)
2 cups mango pulp (ditto)
6 tablespoons raw tapioca
1 1/2 cup soy milk
2 eggs, well beaten
1/3 - 2/3 cup sugar (to taste - I used 2/3 cup sugar yesterday and found the pudding very sweet)
1 tsp vanilla (or to taste)
2 cups canned papaya chunks (or other tropical fruit), well-drained
1 cup mandarin orange slices, well-drained
1 cup sliced bananas
1 handful blueberries
Directions:
1. Put passionfruit, mango, soy milk, tapioca, sugar, eggs and vanilla in a saucepan. Stir until combined. Let sit for five minutes (no heat.)
2. Stirring frequently, bring the pudding to a boil. Stir in the canned and/or fresh fruit
3. Let the pudding boil for a few (~5) minutes, stirring constantly. The pudding should begin to thicken.
4. Remove the pudding from the stove. Spoon it into a bowl. Cover the bowl with plastic wrap.
5. Cool the pudding with the plastic wrap in place. (This will make the pudding creamier.) Whe you want to serve the pudding, remove the wrap. Store the pudding in a the fridge.
I’ve made this with various fruit pulps; straight passionfruit is intense (the mango kind of mellows things out), and guanabana is intense. Latin supermarkets like the HiLo by my house often have an assortment of frozen fruit pulps which are sold for making licuados o batidos. I’m pretty sure you can use just about any of these pulps in a pudding. The general formula is 2 3/4 cup liquid to 3 tablespoons tapioca.
You could also make this pudding with cow milk; cow milk upsets my stomach, so I replaced it with soy milk. Almond or Rice milk would be perfectly fine alternatives as well.
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