We’re going back to our roots to celebrate today’s food holiday. June 28 is National Tapioca Day!
Tapioca is a starch that comes from the cassava, or manioc, root, a plant native to South America. Spanish and Portugese explorers exported it to the West Indies, and it quickly spread to other tropical and subtropical regions. It’s a major source of carbohydrates and an important food source for half a billion people worldwide.
Odds are, when you think of tapioca, you think of tapioca pudding. I know there are other culinary uses for tapioca – I’ve used it in a beef stew recipe once – but really, it works best in pudding. So, pudding it is!
I have always been fond of tapioca pudding. Tara had never actually tried it until last year, and though she was skeptical, ended up liking it quite a bit herself. Ours tonight was nothing fancy – pudding cups again – but pretty good, nonetheless!
- Coconut Tapioca Pudding With Toasted Pineapple (theeightytwentyrule.com)
- Cassava (foodforthoughtlcb.wordpress.com)
My Dad was a huge fan of tapioca pudding and my step-mother used to make it from scratch…well…she had to cook it on the stove anyway. I could have sworn Tara used to eat it when she was younger but the old memory seems to fade now and then…lol