Old-Fashioned Tapioca Pudding

Look for tapioca with pasta and grains in the supermarket. Small pearl tapioca is different from instant tapioca and takes a bit longer to cook.


4 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 221
Caloriesfromfat 22 %
Fat 5.3 g
Satfat 2.5 g
Monofat 1.8 g
Polyfat 0.5 g
Protein 7.7 g
Carbohydrate 35.5 g
Fiber 0.1 g
Cholesterol 109 mg
Iron 0.7 mg
Sodium 252 mg
Calcium 169 mg


3/4 cup water
1/3 cup uncooked small pearl tapioca
2 1/4 cups 2% reduced-fat milk
1/4 teaspoon salt
1/3 cup sugar
2 large eggs, lightly beaten
1/2 teaspoon vanilla extract
Grated whole nutmeg (optional)


Combine 3/4 cup water and tapioca in a medium saucepan; let stand 30 minutes.

Add milk and salt to tapioca mixture; bring to a boil. Reduce heat, and simmer 30 minutes or until mixture thickens, stirring frequently. Combine sugar and eggs, stirring well with a whisk. Gradually stir about 1/2 cup hot tapioca mixture into egg mixture. Return tapioca mixture to pan. Cook 4 minutes or until thickened, stirring constantly.

Remove from heat; stir in vanilla. Spoon pudding into a bowl. Place bowl in a large ice-filled bowl; let stand 15 minutes or until pudding is cool, stirring occasionally. Cover surface of pudding with plastic wrap. Chill. Garnish with grated nutmeg, if desired.