Pistachio Tapioca Pudding

Recipe from Oxmoor House

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  • 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


  1. Place macaroon crumbs and nuts in a medium mixing bowl. Add sherry, and mix well; set aside to soak.
  2. 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.
  3. Fold whipped cream into cooled tapioca mixture. Spoon into four 6-ounce custard cups; top with macaroon-nut mixture. Chill.
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