CREAMY TAPIOCA PUDDING
This is in response to a post on the boards. It is our favorite Tapioca Pudding. It is time consuming, so DH doesn't get it very often...and when he does, it doesn't last long at all. In fact, if it's been a really long time, he'll eat it himself in one sitting...thank goodness the Chef has the opportunity to "taste test"! ;-)) Prep time does not include soaking pearls overnight.
Provided by Cindy Lynn
Categories Dessert
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- In a bowl, soak tapioca in 2 cups of room temperature water overnight.
- Drain water.
- In double boiler, heat milk just until no longer cold.
- Add salt and tapioca.
- Continue heating until small bubbles appear at sides of pan.
- Cover, turn heat to very low and cook for one hour.
- Make sure that milk mixture does not simmer or boil.
- Separate egg whites from yolks.
- Beat egg yolks and sugar toether until light yellow in color.
- Add a little of the hot mixture to the egg yolks and blend thoroughly.
- Then add the egg yolk mixture to the hot milk mixture, stirring constantly.
- Place the double boiler over medium heat and cook until tapioca mixture is very thick, about 15 minutes.
- Beat egg whites until stiff.
- Slowly fold the hot tapioca mixture into the egg whites.
- Stir in vanilla.
- Serve warm or chilled.
RICH & CREAMY COCONUT MILK TAPIOCA PUDDING
Uber-creamy, rich and dreamy, vanilla-scented tapioca pudding of my childhood dreams. But without the dairy or eggs! Plus: not much sweetener at all! Bonus!
Provided by Kare for Kitchen Treaty
Time 45m
Number Of Ingredients 7
Steps:
- Add pearl tapioca to a medium saucepan. Add almond milk. Let soak, off burner, for 30 minutes.
- Add coconut milk, 2 tablespoons maple syrup or honey, salt, and vanilla if using paste (if using extract, add after cooking).
- Place pan over medium heat and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until thickened. Stir in vanilla extract if using. Taste and add additional honey if you desire a sweeter tapioca.
- Pour into heat-proof individual containers. Transfer to refrigerator and chill for at least 1 hour.
- Serve topped with fresh fruit and an extra drizzle of honey, if desired.
CREAMY VANILLA TAPIOCA PUDDING
This pudding is lighter and less sweet than most, but it has a wonderful creamy vanilla flavor. If it is left to set in the fridge it will solidify and have a thick texture, but my favorite way to eat it is warm straight from the pot. The preparation time does not include soaking the pearls and pre-soaked pearls are available if you wish to avoid this step.
Provided by sszz907
Categories Breakfast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Mix the tapioca pearls with the milk in a large pot and let them soak for at least an hour.
- Add the salt and bring the mixture to a boil.
- Simmer on low heat for five minutes while adding the sugar gradually.
- Beat the egg in a separate bowl and mix in about half of the hot mixture. Pour the egg back into the pot and mix well.
- Bring the mixture to a boil again and then cut it down to low heat.
- Mix in the vanilla extract.
- Simmer for another ten minutes, stirring constantly.
Nutrition Facts : Calories 146.9, Fat 1.2, SaturatedFat 0.5, Cholesterol 38.5, Sodium 205.8, Carbohydrate 23.7, Fiber 0.1, Sugar 9.2, Protein 7.6
CREAMY MOCHA TAPIOCA PUDDING
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
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
CREAMY TAPIOCA PUDDING
I got this recipe off the back of a Minute Tapioca Box but changed it up a little to suit the taste of my step dad. (who loves tapioca and cinnamon and sugar)
Provided by Deneece Gursky
Categories Other Snacks
Number Of Ingredients 7
Steps:
- 1. In a medium sized bowl, beat egg white on high until it becomes foamy.
- 2. Slowly add in 3 of your tablespoons of sugar and continue to beat until it forms soft peaks
- 3. In a saucepan off of the stove mix tapioca, your other 3 tablespoons of sugar, the milk and the egg yolk. Let this stand for 5 minutes.
- 4. Now cook this over medium heat until it comes to a full boil and does not stop bubbling when stirred. (stir constantly)
- 5. Take off of heat and quickly stir the egg white mixture into this. Stir until blended well.
- 6. Now add a teaspoon of cinnamon and sugar and the vanilla and stir.
- 7. Allow pudding to cool for at least 20 minutes.
- 8. You can serve this warm or chilled in frig. Dad likes his topped off with more cinnamon and sugar and a few dollops of cool whip
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