Fluffy Strawberry Tapioca Pudding

Prep Time
Cook Time
1h 20m
Ready In

"This is basically a direct copy of a recipe I found at Kraft Foods except that I modified it to replace raspberry jam w/strawberry jam because I favor strawberries so much .. AND .. I simplified the prep a bit. They described it as company-worthy, but my fondness for basic tapioca pudding is a matter of family history. It was pretty much the only dessert Mom & Dad could afford to feed their family of 5, so it was a treat for us & we loved it! Today there are so many upgrades of "old-fashioned" recipes that you can get familiar w/something again, but it still feels entirely new. I expect to try this soon & hope you'll find it as appealing as I do. ENJOY!"

Original recipe yields 6 servings


  • Serving Size: 1 (192.2 g)
  • Calories 205.2
  • Total Fat - 6.4 g
  • Saturated Fat - 3.8 g
  • Cholesterol - 47.3 mg
  • Sodium - 143 mg
  • Total Carbohydrate - 32.3 g
  • Dietary Fiber - 0.9 g
  • Sugars - 26.1 g
  • Protein - 5.5 g
  • Calcium - 146.1 mg
  • Iron - 0.3 mg
  • Vitamin C - 5.8 mg
  • Thiamin - 0.1 mg

Step 1

Beat egg & milk in a med saucepan w/a wire whisk until well-blended. Stir in sugar & tapioca. Let stand 5 min.

Step 2

Bring to full rolling boil on med heat, stirring constantly. Remove from heat. Stir in vanilla. Pour into med bowl. Place plastic wrap directly on surface of pudding.

Step 3

Refrigerate 1 hr or until cooled (Pudding thickens as it cools). When fully cooled, gently stir in whipped topping.

Step 4

TO SERVE: Divide pudding equally into 6 serving dishes (ramekins work well). Add 1/2 tbsp jam (or preserves) to ea serving & stir slightly to swirl. Top w/a sliced & fanned fresh strawberry, if using as an optional garnish.

NOTE: I also think the addition of fresh mint would be excellent w/this

Tips & Variations

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Tags : Desserts


Smells Like Salad

I made several changes with this recipe. The most important change was to heat the milk mixture until *very hot* but NOT boiling. This is especially important if you are not using a double boiler to heat the milk. I substituted vanilla paste for extract (with a bonus of little black specks of vanilla pod), homemade whipped cream using heavy cream, and a medley of jam/preserves: mixed berry jam, rose petal, etc. I didn't swirl the jam into the tapioca rather a dollop on top of each serving with a garnish of coarsely ground smoked almonds and a sprinkle of orange zest. Light and fluffy very similar to the consistency of mousse. Easy to make yet very elegant! Prepared for the First Time Tag.

(18 May 2016)