Roll with It
Tapioca with a Latin twist
We test and taste every recipe we publish. While we collaborate with a lot of talented chefs, we adapt and tinker with everything in our test kitchen. (It smells really good in here). Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, get cooking with confidence.
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