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    Raspberry Honey Tapioca From Heidi Swanson’s Super Natural Every Day Serves 4-6 3 cups / 710 ml milk 1/3 cup / 2.5 oz / 70 g small pearl tapioca 2 large egg yolks, lightly beaten 1/4 tsp fine-grain sea salt 1/3 cup / 80 ml mild honey (I used raspberry honey) Grated zest of 1 small lemon 1/4 to 1 tsp rose water (I left this out) Chopped toasted pistachios or sliced raspberries to garnish

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    9 comments

    • Kim Boutahar

      Confession: If I make Tapioca pudding I cannot stop eating. I have to make it only when guests come, or else I will sit and eat the entire batch without stopping. Frightening eh?? This raspberry honey tapioca recipe looks wonderful. But then again... all tapioca is excellent!!

    • Diane Forrester

      Years ago my mom would serve us tapioca and for some reason we thought the tapioca pearls were "fish eyes"...weird I know, but for some reason we thought it was cool and it sure got us to eat it. Today, I still love tapioca pudding and can't wait to try the Raspberry Honey Tapioca featured in this pic. Sounds delicious!

    • Alvap Avosilak

      Raspberry Honey Tapioca Pudding- vry yummy, served with blueberries ! Keeper!

    • Courtney Assraf

      Raspberry Honey Tapioca Pudding want to make this but with chia seeds

    • Shannon Ferguson

      Raspberry Honey Tapioca. Rice pudding instead of tapioca!

    • Jessica Justiniano

      Raspberry Honey Tapioca Pudding. Holy COW I love tapioca!

    • Laura Natalie

      Raspberry Honey Tapioca Pudding: Gotta Try this asap!

    • Mattie Tomasik

      Raspberry Honey Tapioca #dessert

    • Pamela Clark

      Raspberry Honey Tapioca Pudding... pberry Honey Tapioca From Heidi Swanson’s Super Natural Every Day Serves 4-6 3 cups / 710 ml milk 1/3 cup / 2.5 oz / 70 g small pearl tapioca 2 large egg yolks, lightly beaten 1/4 tsp fine-grain sea salt 1/3 cup / 80 ml mild honey (I used raspberry honey) Grated zest of 1 small lemon 1/4 to 1 tsp rose water (I left this out) Chopped toasted pistachios or sliced raspberries to garnish Soak the tapioca in 1 cup / 240 ml of the milk in a medium, heavy saucepan for 30 – 60 minutes. Whisk in the yolks, salt, honey, and remaining milk. Bring the mixture barely to a boil over medium-low heat, stirring. This will take about 15 minutes. Decrease the heat so the mixture gently simmers, stirring constantly, for another 20 minutes or until the tapioca is fully cooked (this depends on how large your tapioca pearls are.) The tapioca is fully cooked when the pearls swell up and are nearly translucent – tasting is the best way to tell. The pudding itself will also thicken into a custard. Continue to taste and stir, preventing the tapioca from scorching. Remove the pan from the heat, stir in the lemon zest, then let the pudding cool (it will thicken a bit.) Stir in the rose water, if using, and wait another few minutes. Heidi likes to eat it warm, topped with pistachios, but I liked it cold, with fresh raspberries.

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