Simplified Homemade Tapioca Pudding

Creamy, rich vanilla flavor, along with with chewy tapioca pearls, makes tapioca pudding an old classic–that is just as good today.  

Creamy, rich and full of vanilla flavor, and studded with small [chewy] pearls, tapioca pudding is an old classic that is just as good today.

Tapioca pudding

I love it when I discover a delicious new-for-me classic recipe.  Like Tapioca pudding!  Nothing gets to be a classic without a reason!  

My mother introduced me to Tapioca pudding as an adult. She’d buy it at a small-town grocery store where it had developed somewhat of a cult following.  Thanks Mom!  

Creamy, rich and full of vanilla flavor, and studded with chewy pearls, tapioca pudding is an old classic that is just as good today. 

A bite of tapioca

Tapioca, in different forms, has been used for ages—and even before eating the pudding, it was a favorite thickener of mine for berry pies.  Derived from the cassava plant (source: wikipedia), it is having a resurgence today as the source of the bubbles in bubble tea.  Many people serve tapioca pudding mixed with fruit or raisins, but I love how the vanilla shines when it’s served plain!  

pouring tapioca pearls

Pouring tapioca pearls into milk

I didn’t mind having to travel for my dessert, but eventually I decided that if I wanted to eat tapioca pudding without guilt, I needed to make it organic.  After a little experimentation, I ended up with a recipe that was easier to make and also less sweet. 
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Bonus!  

Creamy, rich and full of vanilla flavor, and studded with chewy pearls, tapioca pudding is an old classic that is just as good today. 

Mmmm!

Tapioca Pudding
Serves 6
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Prep Time
5 min
Cook Time
20 min
Total Time
9 hr
Prep Time
5 min
Cook Time
20 min
Total Time
9 hr
155 calories
20 g
74 g
6 g
6 g
3 g
154 g
125 g
18 g
0 g
3 g
Nutrition Facts
Serving Size
154g
Servings
6
Amount Per Serving
Calories 155
Calories from Fat 50
% Daily Value *
Total Fat 6g
9%
Saturated Fat 3g
14%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 74mg
25%
Sodium 125mg
5%
Total Carbohydrates 20g
7%
Dietary Fiber 0g
0%
Sugars 18g
Protein 6g
Vitamin A
6%
Vitamin C
0%
Calcium
15%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 c whole milk
  2. 6T tapioca pearls (see note)
  3. 1/3 c sugar
  4. 2 whole eggs, beaten
  5. 1 t vanilla (or 1 vanilla bean, see note)
  6. 1/8 t salt
Instructions
  1. Pour tapioca pearls into the milk and let sit, covered, overnight in the refrigerator (some brands may not require pre-soaking).
  2. After soaking, pour the tapioca/milk mixture into a medium saucepan. Add the remaining ingredients and stir to combine.
  3. Heat on medium, stirring periodically and making sure nothing sticks on the pan bottom. When mixture starts to thicken, stir continuously.
  4. When mixture has thickened noticeably, but before it comes to a boil remove from heat. Pour into a covered bowl and chill (at least somewhat). May be served warm or cool.
Notes
  1. Some brands of pearl tapioca require soaking first, others do not. To be safe, I just make a habit of doing this. I have tested with Reese brand and Frontier brand (organic).
  2. If using a vanilla bean, split the pod, scrape the seeds out, and add both seeds and pod to the pot instead of the teaspoon of vanilla. When the pudding is done cooking, remove and discard the pod.
  3. Many recipes add the egg later and temper it. In recipes with cooked egg, I usually find that it is easiest to add the egg(s) right away to cool ingredients and skip the tempering (which is more work and error prone). You need to stir regularly for this to work, but the pearls will gum up/stick to the pan bottom if you don’t stir regularly anyway.
beta
calories
155
fat
6g
protein
6g
carbs
20g
more
Art of Natural Living http://artofnaturalliving.com/
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