TAPIOCA PUDDING
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
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
TAPIOCA PUDDING WITH GLAZED PLUMS
Steps:
- In a medium saucepan, combine milk, sugar, tapioca, honey, egg, salt, vanilla bean, and seeds. Whisk to combine. Let stand, without stirring, 5 minutes. Place over medium heat and cook, stirring, until mixture comes to a boil.
- Transfer to a medium bowl, and cover with plastic wrap. Refrigerate until cool, stirring occasionally, 15 to 30 minutes. The pudding may be stored covered in the refrigerator for up to 1 day.
- To serve: Place a spoonful of plums and some syrup in the bottom of four parfait glasses. Remove vanilla bean from tapioca, and discard. Spoon pudding over plums, dividing evenly. Top with remaining plums and syrup.
SLOW COOKER VANILLA TAPIOCA PUDDING
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
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
CLASSIC TAPIOCA PUDDING
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
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
PLUM PUDDING
An old fashioned plum pudding that was passed down to me from my grandmother, with a modification of using baking mix instead of making the top from scratch. I serve it with ice cream or what I call a Dip made from milk and flavored to taste with cinnamon and vanilla. I let each individual pour on the amount of dip they would like from a small pitcher.
Provided by domestic engineer
Categories Desserts Cobbler Recipes
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a 2 quart baking dish, stir together plums, 1 cup sugar, water, tapioca and cinnamon. Bake in preheated oven for 25 minutes. (You can also cook the plum mixture in the microwave for 15 minutes.)
- Raise oven temperature to 450 degrees F (230 degrees C).
- In a medium bowl, stir together baking mix, 3 tablespoons sugar, milk and melted margarine to form a biscuit dough. Drop dough by spoonfuls onto plum mixture. Bake in preheated oven 10 minutes, until golden brown. Let cool slightly before serving.
Nutrition Facts : Calories 468 calories, Carbohydrate 86.1 g, Cholesterol 2.2 mg, Fat 13 g, Fiber 2.8 g, Protein 5.1 g, SaturatedFat 3.1 g, Sodium 640.7 mg, Sugar 54.8 g
FRUITY TAPIOCA
Folks who like tapioca will enjoy this fruity variation from Louise Martin of Denver, Pennsylvania. Convenient canned peaches and mandarin oranges give refreshing flavor to this economical dessert, which costs 36 cents per serving.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine the water, sugar and tapioca; let stand for 5 minutes. Bring to a full rolling boil. Remove from the heat; stir in orange juice concentrate. Cool for 20 minutes. , Stir in the peaches and oranges. Transfer to a serving bowl. Cover and refrigerate until serving.
Nutrition Facts :
TAPIOCA FRUIT PUDDING
This recipe is a family favorite. It always gets eaten really quickly, and it doesn't seem to matter if the recipe is doubled or even tripled. It takes some planning ahead and effort, but it is well worth it. Preparation time does not include soaking or cooling in refrigerator.
Provided by Hwin5168
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Soak tapioca overnight in enough water to cover.
- Add or remove water so that there is just enough to cover the tapioca. Cook on low-medium heat on stove until almost all pieces are clear.
- Add sugar; stir until dissolved.
- Remove from heat. Add lemon juice.
- Cool mixture in refrigerator. (This is a good place to store it in the refrigerator, if you are trying get work done ahead. It is fine for at least 2 days; I have never tried longer).
- Stir "gel" so that the individual pieces of tapioca are more separated. Add pineapple and grapes.
- Whip the cream and fold in whipped cream and bananas just before serving.
Nutrition Facts : Calories 337.9, Fat 14.9, SaturatedFat 9.2, Cholesterol 54.3, Sodium 17.1, Carbohydrate 52.6, Fiber 1.9, Sugar 29.1, Protein 1.8
EASY FRUIT JUICE TAPIOCA PUDDING
This is my version of the fruit juice pudding recipe on the Minute Tapioca box. I omitted the sugar from the original recipe which I think is rather unnecessary. Topping the pudding with corn flakes adds a great crunch. Also add chopped nuts and dried fruit if you like. Note: Prep. time includes time taken for cooling.
Provided by Anu_N
Categories Dessert
Time 30m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Mix tapioca, salt and fruit juice in a small saucepan.
- Let it stand for 5 minutes.
- Cook on medium heat stirring constantly until mixture comes to a full boil.
- Remove from heat (The pudding thickens as it cools).
- Cool 20 minutes, and stir.
- Top with corn flakes and fresh fruit for a yummy, healthy snack.
- You can have this warm or chilled-- I like it chilled!
TAPIOCA PUDDING
The best thing about this creamy, old-fashioned pudding is that it's made the night before. That's a real plus when cooking for a crowd.-Bernice Hartje, Cavalier, North Dakota
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 50-60 servings.
Number Of Ingredients 8
Steps:
- In a Dutch oven, cook pudding and milk according to package directions. Transfer to a large bowl and refrigerate until chilled. In another bowl, fold whipped topping into pie filling. Gently stir in the remaining ingredients. Fold in pudding. Refrigerate overnight.
Nutrition Facts :
FRUIT-ON-THE-BOTTOM TAPIOCA PUDDING
Provided by Ian Knauer
Categories Milk/Cream Food Processor Dessert Kid-Friendly Quick & Easy Backyard BBQ Strawberry Summer Tapioca Simmer Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Bring water to a boil in a 1-quart heavy saucepan. Whisk in tapioca and simmer, uncovered, whisking occasionally, until tapioca is mostly opaque, about 15 minutes. Whisk in cream, 1/4 cup sugar, and 1/8 teaspoon salt and simmer, uncovered, whisking occasionally, until tapioca is cooked through, about 3 minutes. Transfer to a metal bowl and cool completely in an ice bath, stirring frequently, 5 to 10 minutes.
- Meanwhile, grind fennel seeds in grinder. Pulse strawberries in a food processor with fennel and remaining 2 tablespoons sugar until coarsely puréed. Divide among (6-ounce) glasses.
- Spoon tapioca over strawberries. Chill until cold, about 15 minutes.
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