Reviewed: Jun. 15, 2013

This was the best tapioca pudding I have ever tasted. The only changes I made was using organic medium tapioca that I soaked for 2 hours and because I don't like things sweet I cut the sugar in half. My family loved it. We ate had it chilled.

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kate

Reviewed: May 19, 2013

Made mine in the microwave.

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Reviewer:

PlaceOfYes

Cooking Level: Intermediate

Reviewed: Apr. 1, 2013

Just made it tonight. I used 2 egg yolks instead of 3 because I had it left over from breakfast. Very good.

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babymama'10

Cooking Level: Expert

Reviewed: Feb. 21, 2013

Used this recipe, but I separated the eggs and beat the whites stiff while waiting for the milk and other ingredients to set. After mixture has cooked, then fold in beaten whites and it makes for a fluffier pudding. Also I add a can of DRAINED crushed pineapple. Delish

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tazimom

Reviewed: Feb. 18, 2013

my GG made Tapioca for me when I delivered my daughter now 38. I have never been able to reproduce it until this recipe. I couldn't wait so as I tip I am sampling bowl. WOW. Was worth waiting for.

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hilbub

Cooking Level: Intermediate

Living In: Louisville, Kentucky, USA

Reviewed: Feb. 13, 2013

good flavor, but the small grains of tapioca I used make this turn into a jelly by the end, making it impossible to incorporate the vanilla evenly. next time, i'll use less sugar and tapioca. maybe I should have used larger tapioca or more milk.

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veriia

Reviewed: Jan. 30, 2013

I used Organic Tapioca Granules, which said to use like the quick cook. Worked out perfectly! Also, I used no sugar, but substituted NOW Real Food Erythritol in its place. I thought it would not be sweet enough, but adding the egg and the vanilla made it perfectly sweet! I also used a Lactaid/Almond milk combination and no taste difference at all! I will omit the salt next time and double the vanilla, as many others have done previously. Thank you for this recipe! It definitely hit the spot, especially being lactose and sugar free!!

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terrani3

Cooking Level: Intermediate

Home Town: Ventura, California, USA

Living In: Lodi, California, USA

Reviewed: Jan. 30, 2013

Delicious!! I used small pearl tapioca instead of the quick. I soaked 1/2 cup of tapioca in 2 cups of water for 8 hrs. Then continued on with the recipe. We all loved it! I will be making this often!

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Sarah

Reviewed: Jan. 14, 2013

Easy and tasty - perfect every time. I do not have quick-cooking tapioca so I just cook it a lower temperature for a long time until it comes to a boil. Then when the tapioca looks clear or near clear I start putting the mixture into the beaten eggs. Turns out great!

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barbara

Home Town: Roseburg, Oregon, USA

Living In: Chihuahua, Chihuahua, Mexico

Reviewed: Jan. 1, 2013

I made quadruple for a party, and the ratios seemed good. I used non-instant tapioca, and it was in danger of burning in the pan. If you use non-instant, soaking it for a few hours or so might help. I also added about 1/2 tsp ground cardamom (maybe 1/4 to 1/8 tsp for the 6-serving recipe), which I learned about from an Indian chef. I really like the cardamom flavor.

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