Tapioca Pearl Pudding: History and Origin
Tapioca pudding is a traditional dessert with its roots in the ancient cuisine of various tropical cultures, where tapioca, extracted from the cassava root, was a staple food. In Latin America, this dessert has evolved and acquired different names and versions depending on the country. For example, in Mexico and Central America it is commonly known as "tapioca pudding," while in countries like Colombia and Venezuela it is also called "tapioca pearl pudding."
Tapioca, which comes in small pearls, is known and used in numerous sweet and savory recipes in other regions of the world, especially in Asia. In Latin America, this ingredient was incorporated into the local cuisine thanks to Indigenous and African influence, becoming established in creamy and refreshing desserts. The popularity of tapioca pudding has grown due to its unique texture and mild flavor, making it a favorite in homes and celebrations.
How to Make Tapioca Pearl Pudding
Ingredients: Pearl tapioca, water, brown sugar, salt, walnut halves, vanilla.
In a slow cooker, combine the tapioca and water and let it soak overnight.
Add brown sugar and salt.
Cover and cook on low for 12 hours.
Gently stir occasionally.
Let it cool.
Add walnuts and vanilla.
Pour into a deep glass dish and top with sweetened whipped cream.
This is easy to make in a slow cooker and does not require constant attention.
Yields 8 servings.
The recipe can be doubled.
Variation: Add the juice from 1 can of crushed pineapple to the water to make 3 cups.
Incorporate the pineapple before cooling.
Just before serving, you can add freshly chopped peanuts.
