Tapioca Cream Pudding
Creamy tapioca pudding with a delicate vanilla flavor, perfect as a comforting dessert for family gatherings or special occasions, offering a smooth, chewy texture and sweet taste.
Ingredients
Instructions
- In a saucepan, bring 1 quart of water to a boil and add tapioca; simmer for 1 1/2 hours.
- Drain the water from the cooked tapioca.
- In a double boiler, combine milk, salt, and drained tapioca.
- Cook until the tapioca becomes transparent, about 1 hour, stirring occasionally.
- Beat sugar into egg yolks and slowly stir into the tapioca mixture.
- Mix in stiffly beaten egg whites and add vanilla.
- Serve the pudding warm or chilled.
Tips & Substitutions
To ensure perfectly cooked tapioca, soak it in water for a few hours before boiling. If you prefer a sweeter pudding, increase the sugar slightly or add a drizzle of honey. For a creamier texture, substitute half of the milk with heavy cream. If you want a hint of flavor, consider adding a pinch of nutmeg or cinnamon. This creamy pudding pairs beautifully with Berry Good Hawaiian Upside Down Cheesecake for dessert.
Serving Suggestions
Serve the pudding warm or chilled, topped with whipped cream or fresh fruit for added freshness. It can be paired with a side of cookies or a slice of pie, such as Sue'S Chess Pie, to complement its creamy texture. For a festive touch, sprinkle some grated chocolate or serve it in individual cups for a delightful presentation.
Storage & Reheating
Store any leftover tapioca cream pudding in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a saucepan over low heat, stirring frequently to prevent sticking. You can also microwave it in short intervals until warmed through, adding a splash of milk if it thickens too much.
Nutrition & Diet Analysis (per serving)
Each serving of Tapioca Cream Pudding contains roughly 688 calories, with 9g protein, 130g carbohydrates, and 8g fat. It is an excellent source of calcium (22% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 827mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use instant tapioca instead of whole tapioca?
Yes, you can use instant tapioca, but the cooking time will be significantly less. Follow the package instructions for the best results, and reduce the cooking time to about 10-15 minutes to achieve a similar creamy consistency.
Can I make this pudding dairy-free?
Absolutely! Substitute the milk with a dairy-free alternative like almond milk or coconut milk. Just ensure the alternative has a similar consistency to maintain the texture of the pudding. This makes it suitable for various dietary preferences.
How can I enhance the flavor of the pudding?
To enhance the flavor, consider adding citrus zest, like lemon or orange, to the pudding mixture. Alternatively, you can infuse the milk with a cinnamon stick or vanilla bean while heating to deepen the overall flavor profile.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).