2 cups strong brewed coffee at room temperature
1/4 cup Minute Tapioca
1/2 cup sugar
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1/4 teaspoon salt
1 teaspoon vanilla extract
2 cups heavy cream
Makes 6 servings.
Combine the coffee, tapioca, sugar and salt in a medium saucepan and let sit for 5 minutes. Bring the mixture to a boil over medium-high heat.
As soon as the mixture comes to a full boil, remove it from the heat and stir in the vanilla. Transfer to a medium bowl, cover with plastic wrap and refrigerate until well chilled, at least 2 hours.
With an electric mixer at medium-high speed, beat the cream to soft peaks. Fold into the tapioca mixture until incorporated. Serve. The pudding can be refrigerated for up to 4 days.
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