No Fluff Tapioca Pudding Recipes

FLUFFY TAPIOCA CREAM

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.

CLASSIC TAPIOCA PUDDING

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.

TAPIOCA PUDDING

Steps:

• Place tapioca in a medium mixing bowl along with the water, cover, and let stand overnight.
• Drain water from tapioca. Place the tapioca into a slow cooker along with the milk, heavy cream, and salt. Cook on high for 2 hours, stirring occasionally.
• In a small bowl, whisk together the egg yolk and sugar. Temper small amounts of the tapioca into the egg mixture until you have added at least 1 cup. Then add this back into the remaining tapioca in the slow cooker. Add the lemon zest and stir to combine. Cook for an additional 15 minutes, stirring at least once. Transfer the pudding to a bowl and cover the surface with plastic wrap. Allow to cool at room temperature for 1 hour and then place in the refrigerator until thoroughly chilled.

NO FLUFF TAPIOCA PUDDING

Steps:

• In a heavy bottomed sauce pan combine 1 cup milk with tapioca pearls; let soak for at least 30 minutes.
• 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).
• 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.
• 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.
• 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.
• This is best served warm, but good cold too.

VANILLA TAPIOCA PUDDING

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.

FLUFFY TAPIOCA PUDDING

Steps:

• Combine milk, tapioca, sugar and salt in a saucepan; let sit 5 minutes; add egg yolks; bring to boil, stirring constantly; remove from heat (mixture will be thin); stir in vanilla.
• Pour the pudding into a serving bowl; stir 1/3 of the stiffly beaten egg whites into the pudding; gently fold in remaining egg whites, leaving little"pillows" of egg white; chill.

SLOW COOKER TAPIOCA PUDDING

Steps:

• Stir together the milk, sugar, tapioca, and eggs in a slow cooker. Cover, and cook on Medium for 3 hours, or on Low for 6 hours, stirring occasionally. Serve warm.

RASPBERRY TAPIOCA PUDDING

Steps:

• Mash and strain raspberries, reserving juice. Discard seeds. Add enough water to juice to measure 2 cups; pour into a large saucepan. Add grape juice, sugar and lemon zest strip. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes. , Remove lemon zest strip. Add tapioca. Cook and stir for 10 minutes. Pour into bowls. Cover and chill for 4 hours or until set. , In a bowl, beat cream and confectioners' sugar until soft peaks form. Serve with pudding.

TAPIOCA PUDDING

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.