5 Reviews of No Fluff Tapioca Pudding

From: Chef #357209

On Jan 27, 2008

Yeah! I'm so glad to find a recipe that works without a double broiler and turns out perfect! I used the large frog-eye tapioca so I soaked it in the milk over night in the frig. I will double the recipe next time, as my husband devoured most of this batch which only made approximately 2 cups. Very yummy!

From: Elisa72

On Apr 7, 2008

This is very good! Simple to make and very tasty; better than the instant type of tapioca pudding.

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.

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.

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.