Tapioca Pudding

The other day Cody came home to find one of his favorite desserts in the fridge. A very time consuming recipe, but every bite Cody took, had his eyes rolling! If you don't like anything with a "squishy" consistency, this recipe wouldn't be for you. Tapioca grosses me out! You remember in elementary school the teacher had you put an egg in vinegar over night...... well, tapioca has the same feel to it!

Tapioca Pudding
1/2 cup REESE tapioca
2 1/2 cups milk
1/4 tsp salt
1/2 cup sugar
2 eggs separated
1 tsp vanilla
3/4 cup whipped cream
1/2 drained crushed pinapple
2 bananas

1) In a bowl, soak the tapioca pearls in 2 cups of room temperature water overnight (very important.) Drain water.
2) In double boiler, heat milk just until no longer cold. Add salt and tapioca. Continue heating until small bubbles appear at sides of pan. Cover, turn heat to very low and cook for 1 hour. Make sure that milk mixture does not simmer or boil.
3) Separate egg whites from yolks. Beat egg yolks and sugar together until light yellow in color. Add a little of the hot mixture to the egg yolks and blend thoroughly. Then add the egg yolk mixture to the hot milk mixture, stirring constantly. Place the double boiler over medium heat and cook until tapioca mixture is very thick, about 15 minutes.
4) Beat egg whites until stiff. Slowly fold the egg whites into the hot tapioca mixture. Stir in vanilla. Place in the fridge to chill.
5) Fold in whipped cream, pinapple and sliced bananas.