This tapioca pudding is lovely served warm right off the stove or chilled straight from the fridge. I like to top it with fresh berries or sliced bananas when I’m trying to pretend I’m being virtuous, but it’s also great with a spoonful of jam or a drizzle of caramel sauce. If you’re serving it after dinner, it pairs well with something light and simple, like a green salad and roasted chicken or a veggie-packed pasta—basically any meal where you didn’t already go heavy on rich sauces. For a brunch spread, you can portion the pudding into small jars and serve it alongside muffins, fruit salad, and coffee for a make-ahead sweet option that doesn’t require turning on the oven.
4-Ingredient Stovetop Tapioca Pudding
Petits plombs au lait – Aych au Lait – Mhamsa bel hlib …
This old-school dessert is quietly trending again. Creamy, comforting, and totally forgotten for no reason
