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.

Wendy Kalen
Recipe by Cooking Light August 2006

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Yield:
4 servings (serving size: 1/2 cup)
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Ingredients

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Directions

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

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  • 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.

Nutrition Facts

221 calories; calories from fat 22%; fat 5.3g; saturated fat 2.5g; mono fat 1.8g; poly fat 0.5g; protein 7.7g; carbohydrates 35.5g; fiber 0.1g; cholesterol 109mg; iron 0.7mg; sodium 252mg; calcium 169mg.
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