If you’re like me, then you likely have leftover coffee from time to time. I sometimes reheat it in the microwave which isn’t all that great. However, using your leftover coffee in this tapioca pudding dessert puts it to good use and provides a perfect excuse for making something sweet.
The recipe is simple and would be quick to prepare, but of course my mind races with all of the ways one could tweak it. Mocha tapioca, anyone? At minimum, I would be inclined to balance the coffee’s acidity by adding a bit of milk or cream to this recipe.
Coffee Tapioca Pudding Recipe
3 cups prepared coffee
1/2 cup tapioca pearls
1/2 cup sugar
Pinch of salt
1 teaspoon vanilla
Add tapioca, sugar, salt, and coffee to a pan. Bring to a light boil and cook until tapioca is done. Stir in vanilla. Serve warm or chilled.
And, I think a dollop of whipped cream would go nicely on top … and maybe a sprinkle of cinnamon!