Roll with It
Tapioca with a Latin twist
Nicole Krasinski didn't grow up in a particularly dessert-heavy household, but tapioca pudding, one of the few desserts she remembers eating regularly, was a post-dinner constant. When she opened State Bird Provisions in San Francisco with her husband, Stuart Brioza, pastry chef and co-owner Krasinski turned to the tender pearls of her youth. In this iteration, she stirs dulce de leche into tapioca-studded pudding and tops it with more dulce de leche and fresh strawberries. It’s a dessert that’s both simple to make and impossible to stop eating. Pearls of wisdom indeed.
Dulce de Leche Tapioca with Strawberries
Yield: Serves 4
Cook Time: 3 hours, 20 minutes
14-ounce can sweetened condensed milk (unopened)
Pinch kosher salt
3 cups whole milk, divided
¾ cup small pearl tapioca
1 pint (2 cups) strawberries, hulled and quartered
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