Pistachio & Lavender Tapioca | Whole Green Love

18 Jan

So, I was finally able to concoct a tapioca recipe without breaking mixing bowls, wasting ingredients, and ending up with a curdly mess. I don’t know what happened with my attempts last week, but let’s just say I didn’t end up with the velvety tapioca that I thought I was going to have. I haven’t been this excited in a while to have a recipe success…and it makes me laugh to think it’s tapioca…I mean, come on. I had a few things working against me last week, but today’s tapioca was easy breezy to make. Thank goodness. Plus, the way I tried making it this time was by far more simplistic as well.

Pistachio & Lavender Tapioca

3 c. whole milk ½ c. regular tapioca balls (I used the large ones for more texture) 2 egg yolks ¼ c. honey ¼ tsp. sea salt zest of 1 small lemon

Crushed pistachios and dried lavender blossoms for a garnish

Put your tapioca balls in the bottom of a medium-sized heavy pot. I used my big cast-iron pot and it worked perfectly. Pour 1 cup of milk over the tapioca balls and let them soak for about one and a half hours. Once they have soaked, add your remaining milk, egg yolks, honey, and sea salt. Whisk until your mixture is well incorporated and turn the burner on a medium heat setting. You’ll want to heat your mixture up until it is a very gentle boil or good simmer. You’ll want it warm enough that you have small bubbles coming up to the surface, but not too high of heat that you scorch your mixture. The key is to stir frequently. You’ll want to cook for about an hour until your mixture becomes thicker, more custard like and your tapioca balls become translucent. Mine took about an hour but it may depend on your stove’s heat setting, so pay attention for your tapioca to thicken up like custard and for your tapioca balls to become clear-ish. It will thicken more as it cools too.

Once your tapioca is ready, take it off the heat and fold in your lemon zest. I saved a small amount for the top of my tapioca as well. Garnish your treat with crushed pistachios and a small amount of dried (edible/organic) lavender blossoms. Not only does this tapioca look beautiful, but it is FULL of delightful flavors. I am a sucker for anything lemon, so I made sure to include this citrus note in my tapioca. I wanted to balance the lemon out with some other delicious and delicate flavors…honey and pistachios did just the trick. I must say the lavender kind of puts this whole treat together. It’s that extra pizzazz that makes this dish dance on your taste buds.

All of these flavors have a softness to them and when put into a velvety tapioca you can’t help but be carried off into a dessert dream world. The hardest part about this recipe is having a block of a couple hours to set aside to make this. The recipe itself is simplistic and a one pot dessert or snack. Who would have thought tapioca could be so sophisticated? Ha! Enjoy!

This recipe was shared on Foodie Friday and Fat Tuesday.

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