Creamy Tapioca Pudding Recipes

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TAPIOCA PUDDING



Tapioca Pudding image

This homemade Tapioca Pudding recipe is a creamy, classic dessert that is easy to make and naturally gluten-free! It is the perfect dessert to make ahead and one that the whole family loves!

Provided by Lauren Allen

Categories     Dessert

Time 1h

Number Of Ingredients 7

1/2 cup small pearl tapioca* ((not instant tapioca))
3 1/2 cups milk
½ cup heavy cream
1/4 teaspoon kosher salt
2 large eggs
1/2 cup granulated sugar
1 teaspoon vanilla extract

Steps:

  • Add milk, cream, sugar and salt to a saucepan over medium heat. Bring to a simmer, then stir in tapioca and reduce heat to low. Cook, stirring often, until mixture has slightly thickened, and the tapioca pearls have plumped and softened, about 45 minutes.
  • Add the eggs to a bowl and whisk to combine.
  • Add a spoonful of hot tapioca mixture to the beaten eggs, stirring well as you pour it in. Repeat with another few spoonfuls of hot tapioca, stirring after each. (This helps temper the eggs and bring them to a warm temperature without "scrambling" them.)
  • Add tempered egg mixture to the saucepan with tapioca and stir well to combine. Cook for 2-5 more minutes, just until thickened (keep in mind it will continue to thicken as it cools). Remove from heat and stir in vanilla.
  • Transfer to a serving bowl and place a piece of plastic wrap directly on the surface of the pudding (to keep it from forming a rubbery skin on the surface). Allow it to cool before serving. Serve either warm or chilled.

Nutrition Facts : Calories 405 kcal, Carbohydrate 53 g, Protein 10 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 139 mg, Sodium 285 mg, Sugar 36 g, TransFat 1 g, Fiber 1 g, UnsaturatedFat 6 g, ServingSize 1 serving

CLASSIC TAPIOCA PUDDING



Classic Tapioca Pudding image

A classic tapioca pudding recipe that requires a lot of attention, but it's worth it. Tapioca pudding is a great comfort food and can be served warm or cold.

Provided by Nicole

Categories     Desserts     Custards and Pudding Recipes

Time 25m

Yield 6

Number Of Ingredients 6

3 cups whole milk
½ cup quick-cooking tapioca
½ cup white sugar
¼ teaspoon salt
2 eggs, beaten
½ teaspoon vanilla extract

Steps:

  • Stir together the milk, tapioca, sugar, and salt in a medium saucepan. Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir 5 minutes longer.
  • Whisk 1 cup of the hot milk mixture into the beaten eggs, 2 tablespoons at a time until incorporated. Stir the egg mixture back into the tapioca until well mixed. Bring the pudding to a gentle simmer over medium-low heat; cook and stir 2 minutes longer until the pudding becomes thick enough to evenly coat the back of a metal spoon. Remove from the heat and stir in the vanilla. The pudding may be served hot or poured into serving dishes and refrigerated several hours until cold.

Nutrition Facts : Calories 209.2 calories, Carbohydrate 33 g, Cholesterol 74.2 mg, Fat 5.6 g, Protein 7.4 g, SaturatedFat 2.8 g, Sodium 169.1 mg, Sugar 22.3 g

CREAMY TAPIOCA PUDDING



Creamy Tapioca Pudding image

This is in response to a post on the boards. It is our favorite Tapioca Pudding. It is time consuming, so DH doesn't get it very often...and when he does, it doesn't last long at all. In fact, if it's been a really long time, he'll eat it himself in one sitting...thank goodness the Chef has the opportunity to "taste test"! ;-)) Prep time does not include soaking pearls overnight.

Provided by Cindy Lynn

Categories     Dessert

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 6

1/2 cup pearl tapioca
2 1/2 cups milk
1/4 teaspoon salt
1/2 cup sugar
2 eggs, separated
1 teaspoon vanilla

Steps:

  • In a bowl, soak tapioca in 2 cups of room temperature water overnight.
  • Drain water.
  • In double boiler, heat milk just until no longer cold.
  • Add salt and tapioca.
  • Continue heating until small bubbles appear at sides of pan.
  • Cover, turn heat to very low and cook for one hour.
  • Make sure that milk mixture does not simmer or boil.
  • Separate egg whites from yolks.
  • Beat egg yolks and sugar toether until light yellow in color.
  • Add a little of the hot mixture to the egg yolks and blend thoroughly.
  • Then add the egg yolk mixture to the hot milk mixture, stirring constantly.
  • Place the double boiler over medium heat and cook until tapioca mixture is very thick, about 15 minutes.
  • Beat egg whites until stiff.
  • Slowly fold the hot tapioca mixture into the egg whites.
  • Stir in vanilla.
  • Serve warm or chilled.

TAPIOCA CREAM



Tapioca Cream image

For a light and lovely "something sweet" to cap off your meal, try this creamy dessert from Katie Anderson in Spokane, Washington. "To make it look extra-special, I sometimes sprinkle with cinnamon, nutmeg or a few sliced berries," Katie says. TIP: Tapioca will keep indefinitely if it's stored airtight in a cool dry place.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 2 servings.

Number Of Ingredients 6

1 cup 2% milk
3 tablespoons sugar
1 tablespoon quick-cooking tapioca
1 large egg yolk, beaten
1/8 teaspoon salt
1/2 teaspoon vanilla extract

Steps:

  • In a saucepan, combine the milk, sugar, tapioca, egg yolk and salt; let stand for 5 minutes. Cook and stir over medium heat until mixture comes to a full boil. Remove from the heat; stir in vanilla. Cool slightly. Spoon into serving dishes. Cover and refrigerate until chilled.

Nutrition Facts : Calories 176 calories, Fat 4g fat (2g saturated fat), Cholesterol 111mg cholesterol, Sodium 213mg sodium, Carbohydrate 30g carbohydrate (24g sugars, Fiber 0 fiber), Protein 5g protein.

FLUFFY TAPIOCA CREAM



Fluffy Tapioca Cream image

Discover Fluffy Tapioca Cream, infused with egg yolk and flavored with vanilla. Serve Fluffy Tapioca Cream either warm or cold for a luscious dessert.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 6 servings

Number Of Ingredients 5

3 Tbsp. MINUTE Tapioca
2 cups milk
1 egg, separated
6 Tbsp. sugar, divided
1 tsp. vanilla

Steps:

  • Combine tapioca, milk, egg yolk and 3 Tbsp. sugar in medium saucepan. Let stand 5 min.
  • Meanwhile, beat egg white in small bowl with mixer on high speed until foamy. Gradually add remaining sugar, beating constantly until soft peaks form.
  • Bring to full boil on medium heat, stirring constantly. Remove from heat. Quickly stir egg white mixture into hot tapioca in saucepan until well blended. Stir in vanilla. Cool 20 min. Stir before serving.

Nutrition Facts : Calories 120, Fat 2.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 50 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g

TAPIOCA RICE PUDDING



Tapioca Rice Pudding image

This is a recipe I found in my grandmother's secret book it is so good I have to share it with the world - it might make it a better place! Serve with whipped cream.

Provided by POTHEAD5

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Time 8h50m

Yield 12

Number Of Ingredients 10

½ cup small pearl tapioca
5 cups milk
1 cup cooked white rice
3 eggs, beaten
¾ cup white sugar
½ teaspoon salt
½ teaspoon ground nutmeg
1 teaspoon ground cinnamon
½ cup golden raisins
1 teaspoon vanilla extract

Steps:

  • Soak the tapioca pearls in milk overnight in the refrigerator.
  • Preheat the oven to 350 degrees F (175 degrees C). Combine the tapioca, milk, and rice in a large pan over medium heat. Stir in the eggs, sugar, salt, cinnamon and nutmeg. Cook over medium heat, stirring constantly for 15 minutes. Do not bring to a boil. Pour into a 9x13 inch baking dish, and stir in raisins. Cover with a lid or aluminum foil.
  • Bake for 40 minutes in the preheated oven, but stir in the vanilla after 20 minutes. Cool to room temperature, then refrigerate until cold.

Nutrition Facts : Calories 179.8 calories, Carbohydrate 32.4 g, Cholesterol 54.6 mg, Fat 3.4 g, Fiber 0.5 g, Protein 5.5 g, SaturatedFat 1.7 g, Sodium 157.2 mg, Sugar 21.7 g

CREAMY VANILLA TAPIOCA PUDDING



Creamy Vanilla Tapioca Pudding image

This pudding is lighter and less sweet than most, but it has a wonderful creamy vanilla flavor. If it is left to set in the fridge it will solidify and have a thick texture, but my favorite way to eat it is warm straight from the pot. The preparation time does not include soaking the pearls and pre-soaked pearls are available if you wish to avoid this step.

Provided by sszz907

Categories     Breakfast

Time 35m

Yield 6 serving(s)

Number Of Ingredients 6

1/4 cup tapioca
4 cups skim milk
1/4 teaspoon salt
1/4 cup sugar
1 egg
2 tablespoons vanilla extract

Steps:

  • Mix the tapioca pearls with the milk in a large pot and let them soak for at least an hour.
  • Add the salt and bring the mixture to a boil.
  • Simmer on low heat for five minutes while adding the sugar gradually.
  • Beat the egg in a separate bowl and mix in about half of the hot mixture. Pour the egg back into the pot and mix well.
  • Bring the mixture to a boil again and then cut it down to low heat.
  • Mix in the vanilla extract.
  • Simmer for another ten minutes, stirring constantly.

Nutrition Facts : Calories 146.9, Fat 1.2, SaturatedFat 0.5, Cholesterol 38.5, Sodium 205.8, Carbohydrate 23.7, Fiber 0.1, Sugar 9.2, Protein 7.6

TAPIOCA PUDDING



Tapioca Pudding image

Provided by Pierre Franey

Categories     dessert

Time 25m

Yield 6 cups

Number Of Ingredients 9

3 cups milk
2 cups heavy cream
1/2 cup minute tapioca
1 vanilla bean or 1 teaspoon vanilla extract
1/2 cup dried currants
1/2 cup sugar
4 egg yolks
1 1/2 envelopes unflavored gelatin
2 teaspoons grated orange peel

Steps:

  • Grease mold well and let it chill in refrigerator.
  • Combine milk, cream, vanilla, tapioca and currants in saucepan and bring to boil. Turn down heat and simmer for 6 to 7 minutes while stirring constantly with wooden spoon. Remove from heat and set aside.
  • Combine sugar, egg yolks, gelatin and orange peel in bowl and whisk rapidly until light and lemon colored.
  • Pour 1/2 cup of tapioca mixture into egg yolk mixture; stir well.
  • Pour egg yolk mixture into saucepan. Bring to boil and cook for 1 minute. Let cool until warm enough to touch. Remove vanilla bean.
  • Pour pudding mixture into chilled mold and let it cool several hours. Before demolding, run mold under warm water.

Nutrition Facts : @context http, Calories 265, UnsaturatedFat 6 grams, Carbohydrate 23 grams, Fat 18 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 11 grams, Sodium 46 milligrams, Sugar 17 grams

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