Mocha Tapioca Pudding Recipes

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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

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

COCONUT TAPIOCA PUDDING



Coconut Tapioca Pudding image

Tapioca is made from the root of the cassava plant; it's used as a thickening agent in puddings, soups, and fruit-pie fillings. Look for it in the pudding section at your supermarket.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 3h

Number Of Ingredients 8

1 large egg
1 can (13 1/2 ounces) coconut milk
1 1/2 cups milk
1/2 cup sugar
3 tablespoons quick-cooking tapioca
1 teaspoon vanilla extract
1/3 cup sweetened shredded coconut
1/2 cup small pieces of fresh pineapple, or 1 can (5 1/2 ounces) pineapple chunks, drained and cut into smaller pieces

Steps:

  • In a medium saucepan, lightly beat egg. Add coconut milk, milk, sugar, and tapioca; whisk to combine. Set aside, at least 5 minutes, until tapioca is slightly softened.
  • Stirring constantly, bring mixture to a boil over medium heat; stir in vanilla. Transfer mixture to a bowl; cover with plastic wrap. Let cool until no longer hot, about 30 minutes. Refrigerate until cold, 2 to 3 hours (or up to 3 days).
  • Meanwhile, preheat oven to 350 degrees. Spread coconut in a single layer on a rimmed baking sheet. Toast, tossing once or twice, until golden, 10 to 15 minutes; let cool.
  • Just before serving, whisk pudding to loosen. Divide among four serving glasses or dishes; top with pineapple and toasted coconut.

EASY HOMEMADE TAPIOCA PUDDING



Easy Homemade Tapioca Pudding image

Homemade Tapioca Pudding is a simple, creamy, delicious, and timeless dessert. And easier to make than you might think!

Provided by Amy

Categories     Dessert

Time 55m

Number Of Ingredients 7

1 cup water
1/2 cup small pearl tapioca (not instant)
2 1/2 cups whole milk
1/4 teaspoon kosher salt
2 large eggs
1/2 cup granulated sugar
1 teaspoon vanilla extract

Steps:

  • Place the water and tapioca pearls in a 1 1/2 quart pot. Let stand for 30 minutes until the pearls are plump and have absorbed the water.
  • Turn on the heat to medium-high. Pour in the milk and salt; stir while bringing to a bare simmer.
  • Reduce the heat to very low, add in the sugar and cook, uncovered, stirring frequently (so the tapioca doesn't stick to the bottom of the pan), until the tapioca pearls have plumped and thickened, about 5 minutes.
  • In a separate bowl, beat the eggs. Slowly whisk in about 1/2 cup of the hot tapioca (this equalizes the temperature between the two mixtures to avoid curdling.)
  • Pour the egg mixture into the pot with the rest of the tapioca; increase heat to medium and stir for several minutes until you get a thick pudding consistency that coats the back of a wooden spoon. (Do not let mixture boil.)
  • Take off the heat and cool for 15 minutes.
  • Stir in the vanilla.
  • Serve either warm or cold and enjoy!

Nutrition Facts : Calories 200 kcal, Carbohydrate 32 g, Protein 5 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 80 mg, Sodium 169 mg, Sugar 22 g, ServingSize 1 serving

TAPIOCA PUDDING



Tapioca Pudding image

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

1/2 cup small pearl tapioca* ((not instant tapioca))
3 1/2 cups milk
½ cup heavy cream
1/4 teaspoon kosher salt
2 large eggs
1/2 cup granulated sugar
1 teaspoon vanilla extract

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

MOCHA TAPIOCA PUDDING



Mocha Tapioca Pudding image

Make and share this Mocha Tapioca Pudding recipe from Food.com.

Provided by Mercy

Categories     Dessert

Time 2h25m

Yield 8 serving(s)

Number Of Ingredients 9

1 cup sugar
3 tablespoons minute tapioca
1/8 teaspoon salt
3 2/3 cups milk
1 egg, slightly beaten
1 teaspoon vanilla extract
2 ounces unsweetened chocolate squares
2 -3 teaspoons instant coffee granules
whipped cream or whipped topping

Steps:

  • Combine the sugar, tapioca and salt in a saucepan; stir in the milk and egg.
  • Let stand 5 minutes.
  • Add chocolate and coffee granules.
  • Cook over medium heat, while stirring, until the mixture comes to a full boil and chocolate is well blended (about 15 minutes).
  • Remove from heat and stir in the vanilla extract.
  • Cool for 20 minutes; stir.
  • Chill until ready to serve.
  • Serve with whipped cream.

Nutrition Facts : Calories 228.4, Fat 8.4, SaturatedFat 5, Cholesterol 42.1, Sodium 101.8, Carbohydrate 35.8, Fiber 1.2, Sugar 25.3, Protein 5.4

HOMEMADE TAPIOCA PUDDING [SUGAR & GLUTEN FREE WITH DAIRY FREE OPTION]



Homemade Tapioca Pudding [Sugar & Gluten Free with Dairy Free Option] image

Provided by Brenda Bennett

Time 31m

Number Of Ingredients 5

2 cups water
3 tablespoons small pearl tapioca
2/3 cup milk (1% or coconut milk for dairy free option)
1/8 teaspoon salt
1/4 teaspoon vanilla liquid stevia

Steps:

  • In a saucepan, bring water to a boil.
  • Whisk in tapioca pearls and continue to stir frequently for 17 minutes.
  • Reduce heat to a low simmer.
  • Whisk in milk, salt and stevia and continue to stir frequently for another 10 minutes. Pour into serving bowls and refrigerate covered until chilled.
  • Makes 1 1/4 cups total.

Nutrition Facts : ServingSize 1 g, Calories 57 kcal, Carbohydrate 12 g, Protein 2 g, Cholesterol 2 mg, Sodium 96 mg

CREAMY MOCHA TAPIOCA PUDDING



Creamy Mocha Tapioca Pudding image

Imagine your favorite mocha drink bumped up to a thick and creamy dessert experience. That's what this Creamy Mocha Tapioca Pudding is all about.

Provided by My Food and Family

Categories     Dairy

Time 20m

Yield 6 servings, 1/2 cup each

Number Of Ingredients 7

1 egg
2-3/4 cups milk
1/4 cup sugar
3 Tbsp. MINUTE Tapioca
1/3 cup MAXWELL HOUSE INTERNATIONAL Suisse Mocha
1 tsp. vanilla
3/4 cup thawed COOL WHIP Whipped Topping

Steps:

  • Whisk egg and milk in medium saucepan until blended. Stir in sugar and tapioca; let stand 5 min.
  • Bring to full rolling boil on medium heat, stirring constantly. Remove from heat. Add instant coffee and vanilla; stir until mixture is well blended.
  • Cool 20 min.; stir. (Pudding will thicken as it cools.) Serve warm or chilled topped with COOL WHIP.

Nutrition Facts : Calories 180, Fat 6 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 90 mg, Carbohydrate 28 g, Fiber 0 g, Sugar 20 g, Protein 5 g

DARK CHOCOLATE TAPIOCA PUDDING



Dark Chocolate Tapioca Pudding image

Tapioca gives this rich dark chocolate pudding a super-thick and creamy appeal. Serve warm or chilled. Either way, it's a crowd-pleaser!

Provided by My Food and Family

Categories     Dairy

Time 45m

Yield 8 servings, 1/2 cup each

Number Of Ingredients 6

1 egg
2/3 cup sugar
3 Tbsp. MINUTE Tapioca
3-1/2 cups milk
2 oz. BAKER'S Unsweetened Chocolate
1 tsp. vanilla

Steps:

  • Beat egg lightly in medium saucepan with wire whisk. Add sugar and tapioca; mix well. Gradually add milk, beating well after each addition. Let stand 5 minutes. Add chocolate. Bring to boil on medium heat, stirring constantly. Reduce heat to medium-low; cook until chocolate is completely melted, stirring constantly. Remove from heat.
  • Stir in vanilla. Cool 20 minutes; stir. (Pudding thickens as it cools.)
  • Serve warm or chilled. Store leftover pudding in refrigerator.

Nutrition Facts : Calories 180, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 60 mg, Carbohydrate 28 g, Fiber 1 g, Sugar 21 g, Protein 5 g

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