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I don't like tapioca pudding made with cooked egg so I came up with this recipe. Evaporated milk gives a richer, creamier taste and texture. I like my tapioca thick but if you don't, feel free to add water a tablespoon at a time toward the end of cooking, since the pudding will thicken more upon cooling. You can also add more or less sugar and spices, according to your taste.
Units: US | Metric
Serving Size: 1 (253 g)
Servings Per Recipe: 4