YES, it’s dairy-free and yummy!
Tapioca pudding was my mom’s favorite treat for the family. We thought we had died and gone to heaven. It was decadently creamy and just a hint of sugar. I didn’t realize how much I missed it until I mistakenly bought a bag of tapioca pearls instead of my usual tapioca flour.
With a nice big bag of bio pearls, I decided to give Mom’s recipe the old college try, but this time, of course, I had to add my own twist, you know, make it more “adult-ish”. Lutz has never had tapioca pudding before, and I thought the best way to tempt him to try it was to use his favorite fruit, bananas, and a bit of alcohol. Well, that was a mistake. For the past four nights, this Tapioca Pudding and Bourbon Banana Whipped Cream has been his only request.
I did a couple of options over the past few days. I shaved dark chocolate on top one evening. Another night, Instead of bananas, I used fresh cherries and a bit of cherry schnapps in the coconut whipped cream (this was so cool it turned a light pink). Another day, I used fresh apricots and a bit of amaretto (it was light orange in color). This dessert can be flavored as you like. No need for alcohol; use the flavoring of your choice with a combination of fruits. This dessert makes a great statement at a dinner event; who needs to know it only took you a few minutes to make the luscious topping…plus the tapioca pudding with its rich taste of fresh vanilla bean screams “second helping, please.” So, make sure you have enough tapioca pears on hand!
I buy the following coconut milk from the Asian store, but not everyone has one nearby. You can also buy this brand from amazon. Just make sure it is coconut cream, not coconut milk. Some grocery stores now carry it in cans, so check there first. Since I make coconut whipped cream often, I order a few 500ml cartons and keep them in the fridge. This way, the coconut cream, and water are already separated and ready to use.
Vanilla Bean Tapioca Pudding & Bourbon Banana Whipped Cream
- Tapioca Pudding:
- 4 cups coconut cream milk (33 oz carton)
- 1/2 cup monk fruit sugar, birch tree, or normal sugar
- 1 whole vanilla bean (slit lengthwise)
- 1/3 cup small tapioca pearls
- pinch of salt
- 2 eggs
- 1 Tbsp bourbon
- Bourbon Banana Coconut Whipped Cream:
- 2 cups coconut cream milk (500 ml carton)
- 2 Tbsp monk fruit sugar
- 1 Tbsp bourbon
- 1-2 bananas
- Step 1 Place the 500ml coconut cream carton for the whipped cream in your freezer up-right while you prepare the pudding. DON”T SHAKE the carton! The cream needs to separate from the coconut water. You will need to drain the coconut water from the carton later in the recipe and save it for your smoothies. We will only be using the firm cream for the Bourbon Banana Coconut Whipped Cream.
- Step 2 Tapioca Pudding:
- Step 3 In a medium-size saucepan, add
- Step 4 the milk, sugar, salt, and vanilla bean. Heat on medium until it just starts to boil. Add the tapioca pearls and turn heat to the lowest setting. Cook for 45 minutes or until the pearls are soft. Be sure to stir frequently, so it doesn’t scorch.
- Step 5 In a medium bowl, beat the eggs with a whisk for 2 to 3 minutes.
- Step 6 Remove the vanilla bean from the milk mixture scraping all the seeds out into the milk.
- Step 7 Remove 1 cup of the milk mixture and slowly drizzle into the beaten egg mixture, whisking continuously, so the eggs don’t scramble.
- Step 8 Pour the egg mixture into the saucepan of milk and tapioca, whisking continuously until well combined.
- Step 9 Increase the heat to medium and cook for 10 minutes while continuously stirring.
- Step 10 Remove from the heat and let cool for 10 minutes.
- Step 11 Stir in the bourbon until well combined.
- Step 12 Fill 4 to 6 individual dessert cups with the tapioca. Place in the refrigerator until ready to serve. You can also leave it out at room temperature and serve it slightly warm topped with Bourbon Banana Coconut Whipped Cream.
- Step 13 Bourbon Banana Coconut Whipped Cream:
- Step 14 Remove the carton of coconut cream from the freezer. Over a bowl or jar, make a small slit in the bottom corner of the carton, so the coconut water drains into the bowl or jar when it starts to come out thick stop. Save the coconut water for smoothies!
- Step 15 Open the drained carton of coconut cream and squeeze or scoop out the thick cream into a small food processor or you can use a cold glass bowl and a hand mixer. Add the sugar, 1/2 of a banana, and bourbon. Whip on high until it is the consistency of whipping cream. You can serve immediately or place it in the refrigerator until ready to serve.
- Step 16 Assembling:
- Step 17 Place a dollop of the Bourbon Banana Coconut Whipped Cream over each bowl of tapioca pudding. Top with sliced bananas and a drizzle of bourbon (if you like). Add nuts, coconut, or shaved dark chocolate. Enjoy!