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Nutrition Facts
Serving Size 1 (300g) Recipe makes 3 servings The following items or measurements are not included below: 1 vanilla beans
Calories 326
Calories from Fat 95		(29%)
Amount Per Serving		%DV
	Total Fat 10.6g	16%
	Saturated Fat 6.1g	30%
	Monounsaturated Fat 3.2g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 104mg		34%
Sodium 336mg		14%
Potassium 393mg		11%
Total Carbohydrate 48.6g		16%
	Dietary Fiber 0.2g	0%
	Sugars 22.9g
Protein 10.1g		20%
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No Fluff Tapioca Pudding

Recipe #267684 | 1¼ hours | 35 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: sprue
Nov 25, 2007

I have never been able to make tapioca pudding that calls for beaten egg whites successfully and most all recipes call for it. I finally found this recipe and it is the BEST we have ever tasted--so creamy and rich and thick and dense. Very yummy. The original calls for a vanilla bean, but it can be subbed for vanilla extract and still tastes amazing.

SERVES 3 -4 (change servings and units)

Ingredients

3 cups milk, -divided (I used half ff milk and half ff half and half)
1/3 cup small pearl tapioca (not instant)
1 egg (lightly beaten)
1/4 teaspoon salt
1/3 cup sugar (its plenty sweet, could use less)
1 vanilla bean, split or 1 teaspoon vanilla extract
1 dash nutmeg (optional)
1 dash cinnamon (optional)

Directions

1
In a heavy bottomed sauce pan combine 1 cup milk with tapioca pearls; let soak for at least 30 minutes.
2
After soaking is done, whisk in egg, salt, sugar and remaining milk and vanilla bean (if using) scraping the paste with a knife and throw in the pod (if using vanilla extract add at the very end after pudding is complete).
3
Over medium heat bring mixture barely to a boil (about 15 minutes) stirring constantly. Be very careful to keep stirring so not to scorch it. If it scorches it's no good, throw out and start over.
4
When boiling reduce heat and let mixture fall to a simmer. Continue stirring until the tapioca is fully cooked and the pudding is thickened. This could take 20 to 45 minutes--watch your tapioca it will tell you when it is done. It will swell up and become almost entirely translucent. Taste often for doneness. I like my tapioca a little chewy.
5
When finished remove from heat and add vanilla extract if using. Also if using the cinnamon/nutmeg add now, let cool a bit and enjoy.
6
This is best served warm, but good cold too.

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Featured Reviews for This Recipe

From: Lee_tah

On Sep 16, 2009

Love this recipe! Always make it with milk and cream. But I'm trying to cut back on dairy so last time made it with vanilla soya milk. Didn't have time to watch it carefully, so put in the microwave. Came out great! After soaking for a hour and adding the rest ofthe ingredients, put in microwve on HIGH(100%) until it boiled (about 5 minutes...stirring every couple of minutes,so it doesn't glob together). Then on MED-HI (70%) for about 20 minutes or until thickened. I like to add a couple of lemon peel strips and a bay leaffor flavour. You take them out before serving, of course. Thanks for posting sprue.

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From: ~Jen~

On Mar 26, 2009

My Asian market sells pearl tapioca in colors so I thought the green would be fun for St. Patrick's Day. This was my first time making tapioca pudding from scratch and also my first time having it warm instead of chilled...it was to-die-for incredible! It's a fun experience...stirring on and on with nothing happening, and then suddenly it's like aliens take over the pot as the tapioca transforms. After refrigerating a day, it turned plasticy-gelatiny and took the form of the container in which it's chilled. It's much more delicious served creamy and hot, right out of the pot. The result is worth the long time spent standing and stirring.

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From: L DJ

On Jul 11, 2008

THIS IS TAPIOCA @ IT'S GRANDEST!I love topioca, but not the fluff, I'll never go back to instant, now that I have this recipe. Thanks for sharing.

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