Old Fashioned Tapioca Pudding Recipes

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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

OLD FASHIONED TAPIOCA PUDDING



Old Fashioned Tapioca Pudding image

I bought of tub of Tapioca pudding at Trader Joes and found out that my husband really really loves tapioca pudding. (really, I hardly got any) Since I don't have a TJ's near me, I went searching for a really good tapioca recipe, one that didn't use quick cooking tapioca. This one is delicious! We serve ours cold topped with a little fresh whipped cream. I found the tapioca pearls in the bulk section of my health foods store. Note that the tapioca pearls must soak overnight before you can prepare the pudding.

Provided by Kitchen Witch Steph

Categories     Breakfast

Time 13h

Yield 4-6 serving(s)

Number Of Ingredients 7

1/2 cup pearl tapioca
1 1/2 cups milk
1 1/2 cups heavy cream
1 fresh vanilla bean
1/2 cup sugar
1 pinch salt
2 egg yolks

Steps:

  • Soak the pearls in water overnight, covered well with water. Drain the water off.
  • Heat the milk, cream, vanilla bean (split and scraped), and tapioca to a slow simmer in a heavy pot and cook for 1 hour, stirring often.
  • Add the sugar and salt. Bring to a simmer being careful not to let the tapioca stick to the bottom of the pan.
  • Put the yolks into a bowl and stir in some of the tapioca mixture to temper the eggs.
  • Then add yolks to the pan while stirring. Pour into a bowl and cool.
  • You can it it warm (as I hear it is often served in the colder months) We like ours after it has chilled several hours in the fridge at any time of year.

Nutrition Facts : Calories 555.9, Fat 38.4, SaturatedFat 23.4, Cholesterol 218.1, Sodium 121.6, Carbohydrate 48.9, Fiber 0.2, Sugar 25.7, Protein 6.1

OLD-FASHIONED TAPIOCA



Old-Fashioned Tapioca image

My family loves old-fashioned tapioca, but I don't always have time to make it. So I came up with this simple recipe that lets us enjoy one of our favorites without all the hands-on time. -Ruth Peters, Bel Air, Maryland

Provided by Taste of Home

Categories     Desserts

Time 4h40m

Yield 18 servings

Number Of Ingredients 7

8 cups 2% milk
1 cup pearl tapioca
1 cup plus 2 tablespoons sugar
1/8 teaspoon salt
4 large eggs
1-1/2 teaspoons vanilla extract
Optional: Sliced fresh strawberries and whipped cream

Steps:

  • In a 4- to 5-qt. slow cooker, combine the milk, tapioca, sugar and salt. Cover and cook on low for 4-5 hours., In a large bowl, beat the eggs; stir in a small amount of hot tapioca mixture. Return all to the slow cooker, stirring to combine. Cover and cook 30 minutes longer or until a thermometer reads 160°. Stir in vanilla., Serve with strawberries and whipped cream if desired.

Nutrition Facts : Calories 149 calories, Fat 3g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 86mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 0 fiber), Protein 5g protein.

OLD-FASHIONED TAPIOCA PUDDING



Old-Fashioned Tapioca Pudding image

Make 4 servings of delicious Old-Fashioned Tapioca Pudding from scratch! Rich and creamy, you're going to love this classic dessert!

Provided by JB @ The Grateful Girl Cooks!

Categories     Desserts

Time 1h5m

Number Of Ingredients 7

⅓ cup small pearl tapioca (uncooked)
¾ cup water
2¼ cups low-fat milk (1%)
¼ teaspoon salt
2 large eggs (lightly beaten)
⅓ cup granulated sugar
½ teaspoon vanilla extract

Steps:

  • Place tapioca pearls in a medium sized non-stick saucepan. NOTE: Make sure to use a non-stick saucepan, so pudding won't scorch on bottom of pan while cooking. Add water; let tapioca soak in water for 30 minutes.
  • Add milk and salt to the saucepan. Bring liquid to a boil on MEDIUM heat, then reduce heat to LOW. Let pudding simmer for 30 minutes, stirring frequently. Remove pan from heat when done cooking.
  • In a small bowl, combine eggs with sugar. Whisk, to combine. Remove 1/2 cup hot pudding from the saucepan. SLOWLY (very slowly) while whisking continuously, drizzle this hot pudding into the eggs, a little at a time. Once ½ C. hot pudding has been incorporated into eggs, slowly drizzle combined mixture back into remaining pudding in saucepan, whisking continuously while adding.
  • Return pan to heat. Cook pudding on LOW heat 4 more minutes, stirring constantly as it continues to thicken. Remove pan from heat; stir in vanilla. Transfer pudding into a medium-sized mixing bowl.
  • Fill a large bowl (larger than pudding bowl) with ice cubes and small amount of water. Set pudding bowl over ice in larger bowl for 15 minutes, stirring (carefully) occasionally, as pudding continues to thicken.
  • After 15 minutes, remove pudding bowl from ice bath. *At this point, you can either leave pudding in mixing bowl or divide it into 4 serving dishes/containers. Use plastic wrap to cover pudding. NOTE: Lay plastic wrap directly on top of pudding, making contact with surface of pudding. This helps prevent a "skin" from forming on pudding as it chills. Place (covered) pudding in refrigerator; chill completely until ready to serve. Garnish each serving with whipped cream and/or a sprinkle of nutmeg, if desired, and serve cold!

Nutrition Facts : ServingSize 1 (1/2 cup serving), Calories 204 kcal, Carbohydrate 35 g, Protein 8 g, Fat 4 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 100 mg, Sodium 235 mg, Fiber 1 g, Sugar 24 g, UnsaturatedFat 2 g

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