Jamaican Tapioca Pudding

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Recipe by ChefLee

I love tapioca pudding and I thought I would give it an island flavor with rum and spices. Hope you like it!

Ingredients Nutrition


  1. Soak tapioca in the water for 30 minutes in a 1 1/2 quart saucepan.
  2. Lightly beat the egg yolks.
  3. After the 30 minutes; add milk, rum, salt, and egg yolks to the tapioca.
  4. Stir over medium heat until boiling. Turn heat down to low.
  5. Simmer, uncovered, for 15 minutes; stirring often.
  6. Beat the egg whites with the sugar until soft peaks form.
  7. After the 15 minutes, fold about 3/4 cup of hot tapioca into the egg whites and then gently fold egg mixture back into your saucepan. Stir well over low heat for about 3 more minutes.
  8. Remove from heat and cool for 15 minutes then stir in vanilla, nutmeg, allspice, and cloves.
  9. Serve warm or chilled.

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