Pina Colada Tapioca Pudding

I have successfully made something for every time of the day but what do you eat afterwards. Introducing dessert!!! I found this delightful pudding that just looked so scrumptious that I had to try it. First, I had to rinse the tapioca for around 20 seconds in a strainer.

I set that tapioca aside and began to boil the coconut water in a small saucepan.

I then poured the tapioca in the coconut water and cooked that for around 11 minutes. I had to make sure that the pearls did not stick to the pan. I cooked them until the liquid thickened and the pearls were almost translucent.Next I cut half of the a vanilla bean lengthwise and scraped out all the seeds. I added half of the seeds and the scraped out pod. I also added the coconut milk, honey, and just a pinch of salt.

  I stirred it until all the seed clumps were gone and stirred for 5 to 7 minutes. I then took the pot of the heat and let it cool to room temperature. Then I put it into a container and put it in the fridge to cool overnight.

While that was cooling I started on the pineapple garnish to put on top. I put a can of pineapple into a small sauce pan with all of its natural juices.

Then I put the other half of the vanilla bean pod and the extra seeds in with the pineapple.

I turned on the heat and waited for it to boil. Once it started to bubble I let it simmer for 15 minutes until it had boiled down to half.

Then I removed the vanilla bean pod. I added a little bit of honey and added a pinch of salt. I took the pot of the heat and used a hand blender to puree it until it was like apple sauce.

I then put the pineapple mixture in a container and put it in the freezer overnight.

The next day I put the pudding into some bowls and scarped some puree on top.

My little siblings loved it and it was absolutely delicious.

I cant wait to do this again. What fruit should I use next time instead of pineapple for a new twist?

Leftover Egg Yolks

Macaron crusts are made from egg whites, which means that all of the egg yolks are left unused. Hisako Ogita gives out numerous easy-to-make desserts using the leftover egg yolks in her book, one of them being vanilla pudding! This recipe is great because it prevents you from wasting food and is very easy to make. The rich and creamy taste is also loved by both kids and adults!

Ingredients: 

• 3 egg yolks
• 1/8 cup (30 grams) granulated sugar
• 6 tablespoons (100 cc) whipping cream
• 6 tablespoons (100 cc) milk
• 1 vanilla bean

Steps:
First, I put the egg yolks that I didn't use from my previous macarons into a bowl along with the granulated sugar. Hisako Ogita then says to "stir until the mixture begins to lighten in color" (75). This helped to tell when to stop and move on to the next step, which was to add the whipping cream and milk while stirring once again (Ogita 75).

Once I was done stirring, Ogita says to distribute the liqueur evenly into separate pudding molds. (75). However, I didn't have any pudding molds at the time, so instead, I distributed the mixture into a muffin pan and baked for 40 minutes  300 degrees Farenheit.



















In the end, the pudding tasted delicious! The only different thing I'd do next is to double the recipe because the pudding had disappeared into my families stomachs in less than an hour, which was also shows how good they tasted. This was probably the easiest recipe I've ever done and it was also efficient because it required the unused egg yolks from the macaron egg whites, providing two deserts in one go!

Q: What's the easiest thing you've ever baked?

Ogita, Hisako. I Macarons. San Francisco: Chronicle, 2009. Print.