Classic Tapioca Pudding Recipe - Allrecipes.com
Classic Tapioca Pudding Recipe
  • READY IN 25 mins

Classic Tapioca Pudding

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. 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.
  2. 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.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 15 mins
  • READY IN 25 mins
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Reviews More Reviews

Most Helpful Positive Review
Oct 26, 2008

I used minute tapioca instead of the quick cooking stuff (evidently there is a difference), so my pudding thickened much earlier than the recipe describes. Also I accidently added the vanilla at the beginning of the cooking process, and then added more at the end. However, the end result was still tasty!

 
Most Helpful Critical Review
Nov 15, 2011

This is basically the same as on the Tapioca box. Expect something original an Allrecipes

 
Jun 25, 2007

Excellant! Reminds me of my grandmother's pudding. The first time I followed the recipe exactly and it was delicious. The second time I omitted the salt (didn't see a need for salt) and increased the vanilla to 1 teaspoon. Absolutely perfect! My granddaughters rave to everyone about their new favorite treat.

 
Jun 01, 2010

Made this using small pearl tapioca instead of quick. Soaked 1/2 C tapioca in 2C water (as per package) for 5 hours. Then drained, and continued with recipe. No salt, and 1t vanilla. Very good! We ate it hot, but thought it wasn't sweet enough. Strangely, it seemed sweeter cold. Anyway, it's very good and I like it with nutmeg sprinkled on top!!

 
Jun 29, 2008

Delish old-fashioned, slow-foods recipe. I made a half-recipe (using Splenda as I am diabetic) and poured pudding into three dessert dishes. Then garnished each dish with a strawberry sliced into a fan shape (very easy). Personally, I wouldn't recommend omitting the little bit of salt called for, as it helps bring out the subtle flavor of this pudding. Also, doubling the vanilla works well. This recipe will become a staple around this Grandma's house.

 
May 08, 2008

This is a great recipe. It reminds me of my grandmothers. I left out the salt. Didn't miss the taste at all. Doubled the vanilla. I microwaved it to save time stirring it on the stove. A total of 8 minutes and stirred it every 2 minutes. I love it warm. Thanks for sharing.

 
Aug 28, 2008

I don't remember ever having tapioca pudding before, but this was great. Good thing I didn't follow the directions on the box! I used 1% milk instead of whole (all I had) and it was still delicious and creamy. Wonderful treat.

 
Aug 23, 2008

Very thick! Not watery at all. I have tried a few recipes and this is it. Next time I will add a little more sugar (I have a sweet tooth) and I may have over cooked this a little on that final two minutes. But very tasty just what I was looking for! Thanks for a great recipe!

 

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Nutrition

  • Calories
  • 209 kcal
  • 10%
  • Carbohydrates
  • 33 g
  • 11%
  • Cholesterol
  • 83 mg
  • 28%
  • Fat
  • 5.6 g
  • 9%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 7.4 g
  • 15%
  • Sodium
  • 169 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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