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1/1 Photo of No Fluff Tapioca Pudding
I have never been able to make tapioca pudding that calls for beaten egg whites successfully and most all recipes call for it. I finally found this recipe and it is the BEST we have ever tasted--so creamy and rich and thick and dense. Very yummy. The original calls for a vanilla bean, but it can be subbed for vanilla extract and still tastes amazing.
Units: US | Metric
Serving Size: 1 (225 g)
Servings Per Recipe: 3
The following items or measurements are not included: