Rich Large Pearl Tapioca Pudding with Dairy-Free Option

Directions

1. 1
   Place the tapioca in a bowl and cover with room temperature water, cover the bowl, and allow to rest overnight or at least 8 hours.
2. 2
   Drain and transfer the tapioca from the bowl to a double boiler.
3. 3
   Add the milk and cream, stir, and bring to a simmer.
4. 4
   Add the sugar a little at a time as well as the salt, while constantly stirring. Continue to cook and stir occasionally until the tapioca plumps up and is tender, up to 1 hour. Stir often so that the tapioca doesnt stick to the bottom of the pan.
5. 5
   In a separate bowl, whisk the eggs. Slowly add about 1/2 cup of the cooked tapioca, whisking constantly. (It is extremely important to add the hot tapioca slowly to prevent the eggs from scrambling.) Slowly add this mixture back into the saucepan while constantly whisking.
6. 6
   Increase the heat to medium-high and stir for several minutes until the mixture thickens, about 15 minutes. Stir in the vanilla and serve warm. If you prefer cold tapioca, pour into individual serving bowls/ramekins, cover the pudding directly with plastic wrap, and refrigerate until cold.
7. 7
   Depending upon the occasion and type of food being served, serve plain or topped with cinnamon (during the holidays) or chopped fruit like mango (for an Asian theme).