Creamy Vanilla Tapioca Pudding Recipes

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TAPIOCA PUDDING



Tapioca Pudding image

The ultimate tapioca - a creamy, classic, delicious, vanilla-spiked tapioca pudding recipe. Guided by the tapioca enthusiasts in my family.

Provided by Heidi Swanson

Categories     Dessert     Sweets

Time 1h40m

Number Of Ingredients 6

3 cups organic milk, divided
1/3 cup small pearl tapioca
2 extra-large egg yolks, lightly beaten
1/4 teaspoon fine-grain sea salt
1/3 cup sugar
1 vanilla bean, split along the length (or 1 teaspoon vanilla extract)

Steps:

  • Pour 3/4 cup of the milk into a medium-sized, thick-bottomed pot. Add the tapioca and soak for 60 minutes. Whisk in the egg yolks, salt, sugar, and the remaining milk. Scrape the vanilla bean along its length with a knife and add that bean "paste" along with the bean itself to the pot (if you are using vanilla extract in place of the vanilla bean stir it in at the very end, after the pudding is completely cooked).
  • Over medium heat slowly bring the mixture just barely to a boil, stirring all along - this should take about 15 minutes. Reduce the heat and let the mixture fall to a simmer - you keep it here until the tapioca is fully cooked, another 20 minutes or so. Keep in mind this time can be significantly longer (or shorter). The tapioca will tell you when it is ready if you watch carefully. The tapioca beads will swell up and become almost entirely translucent. The custardy part of pudding will thicken dramatically as well - keep tasting and assessing at this stage. It is even more critical to keep stirring at this point avoid dreaded scorching.
  • Remove from heat and let cool a bit. This tapioca tastes its best when served warm, but is still delicious cold as well.

Nutrition Facts : Calories 144 kcal, Carbohydrate 19 g, Protein 5 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 74 mg, Sugar 12 g, ServingSize 1 serving

SLOW COOKER VANILLA TAPIOCA PUDDING



Slow Cooker Vanilla Tapioca Pudding image

Classic tapioca pudding is made with very little hassle in a slow cooker. There is no need to pre-soak small tapioca pearls prior to cooking. Serve warm or put in individual containers and keep in fridge.

Provided by Ellen Janet Nestler

Categories     Desserts     Custards and Pudding Recipes

Time 6h5m

Yield 14

Number Of Ingredients 5

½ gallon whole milk
1 ⅓ cups white sugar
1 cup small pearl tapioca
4 eggs, lightly beaten
1 teaspoon vanilla extract

Steps:

  • Stir milk, sugar, tapioca, and eggs together in a slow cooker crock.
  • Cook on Low, stirring once per hour, for 6 hours. Stir vanilla into the pudding.

Nutrition Facts : Calories 217.6 calories, Carbohydrate 35.1 g, Cholesterol 67.1 mg, Fat 6 g, Fiber 0.1 g, Protein 6.3 g, SaturatedFat 3 g, Sodium 75.9 mg, Sugar 25.8 g

VANILLA TAPIOCA PUDDING



Vanilla Tapioca Pudding image

As a widower, I've recently started to learn how to cook. I created this tapioca pudding that's not only low in fat, but is easy to make, too. -Robert Daggit of Shoreview, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 4 servings.

Number Of Ingredients 5

3-1/4 cups fat-free milk
2 tablespoons quick-cooking tapioca
2 tablespoons sugar
1 package (.8 ounce) cook-and-serve vanilla pudding mix
1/4 teaspoon vanilla extract

Steps:

  • In a large saucepan, combine the milk, tapioca, sugar and pudding mix. Bring to a boil, stirring constantly. Remove from the heat; stir in vanilla. , Spoon into four dessert dishes. Cover and refrigerate for 2 hours before serving.

Nutrition Facts : Calories 133 calories, Fat 0 fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 118mg sodium, Carbohydrate 26g carbohydrate (20g sugars, Fiber 0 fiber), Protein 7g protein.

VANILLA TAPIOCA PUDDING



Vanilla Tapioca Pudding image

Vanilla Tapioca Pudding is the perfect sweet and creamy dessert to complete a meal. Big on taste, tapioca won't weigh you down.

Provided by Witch Doctor

Categories     Dessert

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 7

1 (14 ounce) can unsweetened coconut milk
1 vanilla bean, split
2 1/2 cups milk
1/2 cup sugar
1/4 cup quick-cooking tapioca
1/4 teaspoon salt
2 large eggs

Steps:

  • Put the can of coconut milk in the refrigerator until well chilled, about 30 minutes. In a medium saucepan, cook the vanilla bean in the milk over moderate heat, stirring, until hot, about 5 minutes. Stir in the sugar, tapioca and salt. Cover and remove from the heat. Let stand for 5 minutes. Uncover and bring to a boil over moderate heat, stirring frequently.
  • Meanwhile, in a medium bowl, whisk the eggs. Whisk in 1 cup of the hot milk. Pour the egg mixture into the saucepan and bring to a simmer, whisking constantly. Pour the pudding into a medium heatproof bowl and let stand, stirring, until slightly cooled, about 10 minutes. Remove the vanilla bean, scraping the seeds from each half into the pudding; stir to incorporate. Rinse the vanilla bean and save for another use.
  • Open the can of chilled coconut milk and, without stirring it, spoon off 1/2 cup of the thick cream that has risen to the top; save the remaining coconut milk for another use. Stir the coconut cream into the pudding until thoroughly incorporated. Spoon the pudding into six 1/2 cup ramekins, cups or glasses. Refrigerate overnight; if desired, cover with plastic wrap to prevent a skin from forming.

Nutrition Facts : Calories 328, Fat 19.4, SaturatedFat 15.3, Cholesterol 76.2, Sodium 236.4, Carbohydrate 34.7, Sugar 24.5, Protein 6.8

TWO SPICE VANILLA TAPIOCA PUDDING



Two Spice Vanilla Tapioca Pudding image

Provided by Food Network

Yield 6 to 8 servings

Number Of Ingredients 10

1/2 cup small pearl tapioca (if unavailable use large)
4 cups soy milk
3/4 cup sugar
1/2 teaspoon salt
2 egg yolks
1 tablespoon vanilla extract
1 1/2 teaspoons cinnamon
3/4 teaspoon nutmeg
3 egg whites, at room temperature
1/4 teaspoon cream of tartar

Steps:

  • Soak the tapioca in warm water to cover for 1 hour. Drain; set aside. Preheat oven to 375 degrees. Lightly butter a 12-inch oval baking dish; place in a roasting pan. Mix tapioca, milk, sugar, and salt in heavy non-aluminum saucepan; bring to a boil over medium heat while whisking. Lower heat; let mixture simmer 10 minutes, whisking occasionally. Remove from heat; quickly whisk in yolks, vanilla, spices. Beat egg whites with cream of tartar in another bowl until just stiff. Whisk half a cupful into the tapioca, then fold in the remaining egg whites. Pour tapioca mixture into baking dish. Place dish in roasting pan on middle shelf of oven; pour several inches of boiling water around the outside of the oval dish. Bake about 35 minutes until top is puffed and golden. The inside will be soft. Remove, cool slightly, serve warm or at room temperature.;

VERY VANILLA TAPIOCA PUDDING



Very Vanilla Tapioca Pudding image

We positively infused tapioca pudding with rich flavor by using two forms of vanilla: extract and a split vanilla bean. Taste for yourself!

Provided by My Food and Family

Categories     Home

Time 20m

Yield 6 servings, 1/2 cup each

Number Of Ingredients 6

1/3 cup sugar
3 Tbsp. MINUTE Tapioca
2-3/4 cups milk
1 egg, beaten
1 vanilla bean , split
2 tsp. vanilla extract

Steps:

  • Combine sugar, tapioca, milk, egg and vanilla bean in medium saucepan. Let stand 5 min.
  • Cook on medium heat until mixture comes to full rolling boil, stirring constantly. Remove from heat. (Pudding will thicken as it cools.) Remove and discard vanilla bean. Stir vanilla extract into pudding.
  • Cool 20 min.; stir. Serve warm or chilled. Stir before serving.

Nutrition Facts : Calories 130, Fat 3 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 65 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g

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

CREAMY VANILLA PUDDING



Creamy Vanilla Pudding image

This creamy vanilla pudding turns out perfect every time! It's quick and easy to make, and the result is an old-fashioned pudding that's great for an after-school snack or to use as a base for many delicious desserts. -Jeanne Bullard, Charlotte, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 4 servings.

Number Of Ingredients 7

2-1/2 cups whole milk, divided
Pinch salt
1/2 cup sugar
3 tablespoons cornstarch
2 large egg yolks
1 teaspoon vanilla extract
1 tablespoon butter

Steps:

  • Place 2 cups milk and salt in a saucepan. Sprinkle sugar on milk and do not stir; heat over medium-high. Quickly combine cornstarch with remaining milk; add egg yolks and mix well. When milk comes to a full boil, remove saucepan from the heat and stir in cornstarch mixture. Pudding will begin to thicken. Return to the heat and cook for 1 minute. Remove from the heat; stir in vanilla and butter. Pour into individual dishes. Serve warm.

Nutrition Facts : Calories 244 calories, Fat 7g fat (4g saturated fat), Cholesterol 107mg cholesterol, Sodium 436mg sodium, Carbohydrate 38g carbohydrate (33g sugars, Fiber 0 fiber), Protein 6g protein.

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

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