This is another unique pudding and a very old recipe. Cooking the large pearl tapioca slowly for hours in a brown-sugar sauce gives this dessert an intense flavor. The additon of English walnuts provides a satisfying crunch. Frequently this pudding was cooked in the oven or in a double boiler, but get ideal results, requiring no watching, with a crockpot. 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 a while. 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. NOTE: Large pearl tapioca requires long, slow cooking to become transparent. And each pearl has a tiny bit of starch in the middle of it that sometimes never completely cooks up which, though edible, looks unpleasant. The crockpot is absolutely perfect for cooking these big pearls--and that little starchy bead completely disappears.
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|Serving Size: 1 Serving (348g)|
|Recipe Makes: 6|
|Calories from Fat: 115 (11%)|
|Amt Per Serving||% DV|
|Total Fat 12.7g||17 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 9.2g|
|Cholesterol 0mg||0 %|
|Sodium 64.8mg||2 %|
|Potassium 385.7mg||10 %|
|Total Carbohydrate 243.5g||72 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 241.9g|
|Protein 3.3g||5 %|
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Calories per serving: 1067
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