Search

Join Culinate! Login or Register

Join Culinate

With a free Culinate membership, you can:

Create your own recipe collections
Queue recipes for later use
Blog your culinary endeavors
Be part of our online community of cooks
And much more…

Join Now

Tapioca Pudding

By Caroline Cummins, from the Culinate Kitchen collection

Serves	4
Total Time	30 minutes

Introduction

A children’s classic, this soft dessert can be flavored in a variety of different ways. You can use any kind of milk, but whole milk tastes best.

Ingredients

	½	cup small-pearl tapioca (not instant)
	1	cup hot water
	2	cups milk
	1	egg, beaten
	⅓ to ½	cup sugar
	~	Pinch of salt
	1	Tbsp. vanilla extract or 1 vanilla bean, split, scraped, and sliced into 1-inch chunks

Steps

Put the tapioca pearls into a saucepan and pour the hot water over them. Swirl to distribute the water evenly. (If using the vanilla bean, stir in all the seeds as well as the chunks of pod.) Let soak for 10 to 20 minutes, depending on pearl size, until the pearls have visibly swelled and softened.
Stir in the milk, egg, sugar, and salt. Stirring frequently, cook the pudding over medium-low heat until the pearls have become mostly translucent and the mixture has thickened considerably. Remove from heat. If using vanilla extract, stir in the extract.
Scrape the pudding into a single large dish or individual serving bowls. Serve warm or chilled.

Notes

If you like, serve the pudding topped with fresh soft fruit, such as berries, bananas, or peaches.

For adults, try stirring in a slug of brandy at the end before pouring the pudding into bowls.

For an Indian-flavored dessert, replace the vanilla bean with 8 green cardamom pods.

For a tropical treat, use 1 cup milk and 1 cup coconut milk. Add shredded coconut and mango chunks if desired.

You can use instant tapioca instead of regular tapioca; just omit the water-soaking stage.

This content is from the Culinate Kitchen collection.

Rice Pudding

Easy Black Sticky Rice Pudding

Berry Tapioca Fool

Basic Butter Frosting

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Comment

I recommend this recipe

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.