Tapioca is made from cassava (yuca) root vegetable. It is considered kosher for Passover.
Tapioca is a comeback Passover food. I asked my parents and aunts and uncle and they all agree that they enjoyed tapioca pudding in their youth. This “old-fashioned” food is perfect for Passover breakfast or dessert because it is comforting and versatile.
Tapioca is a lifelong food that can be enjoyed by everyone – from babyhood to old age. It is a gooey, creamy mouth food that is eaten by the spoonful. The added rum soaked raisins makes the dessert fancy and may reminds me of a favorite ice cream flavor.
- Medium strainer
- Medium saucepan
- Individual bowls for serving
- ½ cup of small tapioca pearls
- 3 ½ cups of good mineral water
- ½ c coconut milk cream
- ¼ cup of natural cane sugar
- 1 tsp vanilla
- ½ cup raisins
- 2 Tsp dark rum (or brandy)
- ¼ teaspoon kosher salt
- In a small bowl, combine the raisins and rum
- Set aside
- Rinse the tapioca pearls in strainer
- Place tapioca in medium saucepan and add 3 cup of water
- Soak the tapioca for 30 min
- Do not drain after soaking
- Add the coconut cream, sugar, rum soaked raisins and rum (it may be all soaked into the raisins) and kosher salt
- Cook over medium heat, stirring frequently, until mixture comes to a gentle boil.
- Simmer uncovered over very low heat for 10 to 15 minutes, stirring frequently, until mixture is thick (it if becomes too thick add a bit more water)
- Stir well
- Pour into a bowl and either serve immediately or place a piece of plastic wrap on top of the bowls so that the pudding does not develop a crust
- Serve warm or chilled
If you like this recipe, you’ll love The Jewish Food Hero Cookbook: 50 Simple Plant Based Recipes For Your Holiday Meals