Pistachio Tapioca Pudding

Recipe from

Oxmoor House


6 almond macaroons, crushed
1/4 cup chopped pistachio nuts
2 tablespoons sherry
1 cup milk
2 tablespoons instant tapioca
1 tablespoon plus 2 teaspoons sugar
1/2 teaspoon almond extract
1 cup whipping cream, whipped


Place macaroon crumbs and nuts in a medium mixing bowl. Add sherry, and mix well; set aside to soak.

Scald milk in a medium saucepan; stir in tapioca. Cook over low heat 15 minutes, stirring constantly. Remove from heat, and stir in sugar and almond extract; set aside to cool.

Fold whipped cream into cooled tapioca mixture. Spoon into four 6-ounce custard cups; top with macaroon-nut mixture. Chill.