Tapioca can be used to make some wonderful old-fashioned desserts. We’re all familiar with tapioca pudding, but there are also some other fun recipes that call for tapioca in hundred-year-old cookbooks and magazines. I recently was intrigued by an old recipe for Coffee and Tapioca Trifle (Coffee Tapioca Pudding), and decided to give it a try.
Anyone who likes both coffee and tapioca will enjoy this dessert. Since the Coffee and Tapioca Trifle is made using coffee rather than milk, it was lighter than many tapioca desserts. It was delightfully refreshing, and had just the right amount of sweetness.
Source: American Cookery (June/July, 1919)
Source: American Cookery (June/July, 1919)
I used small pearl tapioca when I made the recipe.
Here is the recipe updated for modern cooks:
Random Repeat 