Ingredients
- 1 cup large pearl tapioca
- 4 cups water
- 3 cups brown sugar
- Speck of salt
- 1 1/2 teaspoons vanilla extract
- 1cup chopped English walnuts
- Whipped Cream Topping
Directions
Place the tapioca and water in a crockpot. Soak overnight.
Do not drain tapioca. Add brown sugar and salt and cook for 12 hours on low. Stir once in awhile. The tapioca becomes clear and the texture is gelatinous at the end of the cooking period. Let cool. Add vanilla, a bit more salt if needed, and the walnuts. Transfer to a shallow serving bowl and spread top liberally with Whipped Cream Topping,
To make Whipped Cream Topping combine in a cold mixer bowl: 1 cup very cold heavy (whipping) cream, 1/4 cup confectioners' sugar, 1 teaspoon vanilla extract, 1 teaspoon light corn syrup, and a speck of salt. Whip until the cream is stiff and forms well-defined peaks. Watch carefully---the mixture can turn into butter in a matter of seconds
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Submitted 6/13/05.
Source: Cooking from Quilt Country-M. Adams
Submitted By: K Tate
wktate@intrnet.net
Large Pearl Tapioca Pudding