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The night before, in a medium bowl soak Pearl Tapicoa in water at room temperature.
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The next day, combine tapioca, milk, and salt in a heavy bottomed saucepan over medium heat. Stir while bringing to a simmer. Lower the heat and cook covered at the lowest possible heat for 45 minutes-1 hour. Timing depends on the type or brand of tapioca you are using. Stir occasionally so that the tapioca doesn't stick to the bottom of the pan.
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Once cooked, in a separate bowl beat the egg yolks and sugar together. Mix in some of the hot tapioca very slowly to equalize the temperature of the two mixtures (to avoid curdling).
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Pour the egg mix into the pan with tapioca. Still over low heat, stir for roughly 10-15 minutes until you get a thick pudding consistency. Do not let the mixture boil or the tapioca egg custard will curdle. Remove from the heat and stir in vanilla and green food dye.
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Pour into your cauldron or black bowl and cover with gummies and Halloween themed decorations. Serve either warm or chilled. Keep refrigerated for up to 3 days.