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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.
- Mix tapioca, brown sugar, milk, water, salt, spices and diced apple in a two-quart saucepan and let sit for five minutes.
- Cook over medium low heat, bringing it to a boil and simmer 8-10 minutes till thickened and apples are al dente.
- Remove from heat, stir in vanilla.
- Eat warm or chill. Pudding thickens as it cools.