How to Make a Tapioca Dessert Creamier?

[guyafe]

Hi All,
I have recently cooked a Tapioca desert. I cooked tapioca pearls along with soy milk and vanilla extract:

• 1 litre soy milk
• 60 gr. Tapioca pearls
• 100 gr. sugar.

Then I cooled in the refrigerator.
The dessert was tasty, but my wife has asked me to make it "creamier".
Any idea how to make it more creamy? Maybe adding some eggs?

Thanks,
Guy

 

[SatNavSaysStraightOn]

Perhaps you could use either soya cream or even silken tofu for some of the 1l of soya milk?

Certainly using soya cream would work though I don't know the availability of it in Israel.

Silken tofu would also work but would need a little cooking artery blending well with soya milk.

Would eggs add anything? They might make it more creamy but I think they would make it much closer to a custard than a tapioca pudding.

 

[guyafe]

Thanks, I will try to find soy cream. Oddly, it is rare in Israel.
I would have expect to meet more milk and cream substitutes in Israel than there are available, due to all the Kosher issues....
I will also try using eggs, and tell how it went.

 

[SatNavSaysStraightOn]

Thanks, I will try to find soy cream. Oddly, it is rare in Israel.
I would have expect to meet more milk and cream substitutes in Israel than there are available, due to all the Kosher issues....
I will also try using eggs, and tell how it went.

Have you considered making your own oat cream? That would make it much more creamy and it's pretty easy to make is you have a blender.

 

[guyafe]

Never thought about it. Looks very interesting. I will try it.

 

[CraigC]

If you mean thicker, try tapioca starch.