Tapioca pudding is currently underappreciated. Tapioca is made from cassava (yuca) root vegetable. Tapioca pears is made from the starch extracted from the roots of the cassava plant.
It is considered kosher for Passover.
I got the idea for this tapioca pudding recipe from living in Cambodia as Tapioca is a favorite and popular dessert food.
I think that 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 pudding 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.
This food photo was taken in Siem Reap Cambodian by humanitarian photographer Regis Binard. In general, he runs photography tours in Cambodia and other exotic locations but he was nice enough to take this food photo for me.
I used Bob’s Mills small tapioca pearls because they are certified kosher and I trust this brand. I listened to an episode of the How I built This Podcast with featuring Bob Moore and hearing his tell the story of the Bob’s Red Mills Brand made me feel even more connected to this brand.Print
- 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 make this tapioca pudding recipe and post it to Instagram or Facebook, please tag Jewish Food Hero so I can see your version. If you are looking for other Kosher for Passover, here are 17 other healthy recipes that you might enjoy
If you like this recipe, you’ll love The Jewish Food Hero Cookbook: 50 Simple Plant Based Recipes For Your Holiday Meals