It’s one of those recipes. The ones you plan, cook and they end up in the trash. You know what I’m talking about, right? :)

Ah, but this is one is still here… so, why is that? The answer is simple, because someone else loved it. It turned out to be the recipe that showed me again how important is the way we ate as kids, and how important is the way your mom cooked for you when you were little. Because, this is the memory that stays. That smell. That taste.

I decided to prepare a simple tapioca pudding a few days ago. I needed something easy that will fulfill my craving for sweets and will play as a mid afternoon snack. And I did. Except that when the pudding was ready and cooling on the rack, I gave it a try and my reaction was… no way, it’s uneatable.

An hour later, my husband decided to give it a try and he was like:
“Hey, it’s great!”
“Really?! Are you kidding me?”
“No, I love it. It reminds me of a cream my mom used to make then I was a kid.”

Now, I see. It’s all about that taste. The one from our child memories…

Unfortunately, my mom never made creams, she was more the bakery kind of mom. So, for me, this tapioca pudding is still uneatable. But if you decide to give it a try… here is the recipe :)

Tapioca pudding

1 1/2 cups tapioca
2 1/2 cups rice milk
1/2 vanilla bean
1/3 cup honey or agave
1 cup fresh fruits

Instructions:

1. Soak the tapioca for a few hours in cold water. Make sure to cover it all.
2. Rinse well, place in a medium pan, add the milk and bring it to a boil.
3. Boil until it thickens, usually takes 4-5 minutes.
4. Remove from the hot pot, add the sweetener and the vanilla bean and stir well.
5. Place half the mixture in cups.
6. Add the fresh fruits to the other half and blend.
7. Pour it in the cups and leave somewhere to cool.
8. Store in the fridge.

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