Decadent Tapioca Pudding Recipes

DECADENT TAPIOCA PUDDING

Decadent Tapioca Pudding image

A quick and easy microwave dish that tastes like you spent hours whipping it up. This is my stepped up version with more flavor than the bland recipe on the box. Tapioca is my favorite comfort food, but hubby and I have an ongoing disagreement about whether it should be served chilled - I like it slightly warm, hubby likes it chilled. Unfortunately, it sometimes disappears before it's chilled enough for his liking...shh, don't tell him!

Provided by puppitypup

Categories Dessert

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 6

Ingredients

2/3 cup sugar
3 tablespoons minute tapioca
2 3/4 cups milk
1 egg, well beaten
tiny pinch salt
2 teaspoons vanilla, added later

Steps:

Mix sugar, tapioca, milk, egg and salt in large bowl. Let stand 5 minutes. (Use a bowl where your ingredients only come up half way so there's room to boil without boiling over.).
Cook at full power, stirring every 2-3 minutes until mixture comes to a full boil. Should take about 10 to 12 minutes.
Stir in vanilla and cool. Pudding thickens as it cools.
If desired, place plastic wrap on surface of pudding as it cools.
NOTE: you can make this on the stovetop if you prefer.

OLD-FASHIONED TAPIOCA WITH SAUTEED NECTARINES

Old-Fashioned Tapioca with Sauteed Nectarines image

This pudding is delicious with almost any fruit. Substitute fresh peach or apricot wedges for the nectarines, or serve with a warm fruit compote or stewed fruit.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Number Of Ingredients 9

Ingredients

3 tablespoons quick-cooking tapioca
1/4 cup sugar
1/4 cup honey
1/4 teaspoon salt
2 large eggs
2 cups milk
2 large nectarines (about 10 ounces total), each sliced into 10 wedges
1/4 teaspoon ground ginger
4 sprigs fresh mint, (optional)

Steps:

Combine tapioca, sugar, 2 tablespoons honey, salt, eggs, and milk in a medium saucepan, and whisk to combine. Let stand, without stirring, for about 5 minutes. Cook over medium heat, stirring, until mixture comes to a full boil.
Transfer to a medium bowl set over a bowl of ice water. Let stand to cool, stirring occasionally, 12 to 15 minutes. When cool, pudding can be refrigerated for up to 1 day before serving.
Meanwhile, heat remaining 2 tablespoons honey in a medium skillet over medium heat. Add nectarine wedges, and sprinkle with ground ginger. Cook until fruit is just tender, 2 to 3 minutes. Divide the pudding among four dishes and spoon nectarines over. Top each with a sprig of mint, if desired.

CLASSIC TAPIOCA PUDDING

Classic Tapioca Pudding image

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

Ingredients

3 cups whole milk
½ cup quick-cooking tapioca
½ cup white sugar
¼ teaspoon salt
2 eggs, beaten
½ teaspoon vanilla extract

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

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