Eggless Egg Free Tapioca Pudding

"I LOVE tapioca pudding and wanted to make an egg free version. This came out 100% perfect and you would never, ever know it was missing the egg!"
 
Download
photo by Boomette photo by Boomette
photo by Boomette
Ready In:
15mins
Ingredients:
6
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • Combine tapioca, milk & sugar in a medium/large saucepan and let sit for 5 minutes.
  • Combine cornstarch & water in a small bowl.
  • Bring to a slow boil over medium high heat, stirring constantly.
  • Once bubbling, add cornstarch mixture and continue boiling for 1 minute.
  • Remove from heat and add vanilla.
  • Stir & allow to cool.
  • Makes 6 1/2 cup servings.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. It's so easy to do. The taste is so good. Thanks Dukeswalker :) Made for Cookbook tag game
     
  2. Pleasantly surprised. I followed the recipes exactly as written. No changes. It turned out great! And I live at 7200 elevation!
     
  3. Careful not to let the cornstarch clump. I doubled the recipe, used 3/4 the amount of cornstarch (which is still more than necessary, I think). When doubling I used 1/2 c sugar instead of 2/3 c. I wanted more tapioca in the ratio. I think I was using unsweetened almond milk.
     
Advertisement

Tweaks

  1. Careful not to let the cornstarch clump. I doubled the recipe, used 3/4 the amount of cornstarch (which is still more than necessary, I think). When doubling I used 1/2 c sugar instead of 2/3 c. I wanted more tapioca in the ratio. I think I was using unsweetened almond milk.
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes