Serves 6-8

1/2 cup Small Pearl Tapioca
2 1/2 cups of milk
1/4 tsp. sea salt
1/2 cup sugar (I’ll use rapadura)
2 eggs, seperated
1 tsp. vanilla

Soak tapioca overnight in 2 cups of room temp water. Drain. (don’t know if tapioca would beinfit from fermenting with whey?)

Pour milk into a double boiler, heat milk just til no longer cold. Add salt and tapioca. Continue to heat until small bubbles appear at the sides of the pan. Cover, turn heat to very low cooking for one hour. Milk should NOT SIMMER OR BOIL.

Beat egg yolks and sugar together until the color lightens. Add a small amount of the hot mixture to the yolks and stir, blending thoroughly. Continue to slowly add the hot mixture to the yolk/sugar mix, stirring constantly. Place back over double boiler and cook until tapioca is very thick. (about 15 minutes)

Beat egg whites until stiff. Fold into hot mixture.

Stir in vanilla. Serve warm or cold.

Chocolate variation:

Add a 1/2 cup of grated chocolate.

Orange-Banana variation:

Prepare as directed but add 2 tsp of grated orange rind while milk mixture is cooking. Chill entire pudding for at least an hour, then fold in one cup of heavy whipped cream; pour in serving dishes. Garnish with an orange slice, banana slices or other fruit. This sounds like it needs to be served a.s.a.p. to keep the whipped cream fluff.
Enjoy!