Tapioca Pudding

1h
Prep Time
15m
Cook Time
1h 15m
Ready In

Recipe: #7897

October 18, 2012

Categories: Desserts, Puddings



"This is a recipe I grew up with, I still make it and still love it just as much"

Original is 5 servings

Nutritional

  • Serving Size: 1 (187.8 g)
  • Calories 234.5
  • Total Fat - 8.2 g
  • Saturated Fat - 4.9 g
  • Cholesterol - 31 mg
  • Sodium - 427.3 mg
  • Total Carbohydrate - 37.2 g
  • Dietary Fiber - 3.7 g
  • Sugars - 0.6 g
  • Protein - 3.6 g
  • Calcium - 86.4 mg
  • Iron - 0.6 mg
  • Vitamin C - 9.5 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Place 1 cup of the milk and the tapioca pearls in a medium saucepan and stir to combine. Let the pearls soak uncovered at room temperature for 1 hour.

Step 2

Add the remaining 2 cups of milk, sugar, egg yolks, vanilla and salt and stir to combine. Place the pan over medium heat and cook, whisking frequently, until the mixture just comes to a simmer, about 10 minutes (do not let the mixture boil). Reduce the heat to low and cook, whisking frequently, until the mixture thickens and the tapioca pearls are softened and translucent, about 15 minutes.

Step 3

Serve warm (the pudding will thicken as it cools). If you want to keep any leftovers, press a sheet of plastic wrap directly onto the surface of the pudding to keep a skin from forming, and refrigerate for up to 2 days.

Tips


No special items needed.

3 Reviews

Felix4067

As written, this was fantastic! Best tapioca pudding I've ever made. Second time I made some modifications: Instead of vanilla I added 1 tablespoon coconut rum, after removing from heat I stirred in approximately 1/3 cup toasted coconut, and to serve I sprinkled about 1 teaspoon toasted coconut on top. I can't decide which way I like it better! This recipe is exactly the amount needed to fill four 6-ounce custard cups.

5.0

review by:
(16 May 2018)

TwisSis

I can understand why you love this recipe so much .. Because we did too. Your method is foolproof & the outcome outstanding -- Wonderfully creamy & delicious. We ate ours cold & topped w/a spoon of strawberry preserves, but I'm sure it will be tried many ways at our house. Thx for sharing this recipe w/us.

5.0

review by:
(12 Apr 2018)

meri-rn

This was not bad, I used low fat milk so I probably should not even rate this, It was not as creamy as I think it should have been, I'm goling to make this with full fat milk next time, we still enjoyed it though, thank you Chickadee

4.0

review by:
(19 Oct 2012)

You'll Also Love