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.

Yield: 4 servings (serving size: 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 221
  • Calories from fat: 22%
  • Fat: 5.3g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.5g
  • Protein: 7.7g
  • Carbohydrate: 35.5g
  • Fiber: 0.1g
  • Cholesterol: 109mg
  • Iron: 0.7mg
  • Sodium: 252mg
  • Calcium: 169mg

Ingredients

  • 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)

Preparation

  1. Combine 3/4 cup water and tapioca in a medium saucepan; let stand 30 minutes.
  2. 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.
  3. 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.
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Old-Fashioned Tapioca Pudding Recipe at a Glance

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