No Fluff Tapioca Pudding

Love this recipe! Always make it with 2 cups milk and 1 cup cream.Didn't have time to watch it carefully, so put in the microwave. Came out great! After soaking in 2 cups milk, put in microwave on HIGH(100%) until it boiled (about 5 minutes...stirring every couple of minutes,so it doesn't glob together). Then on MED-HI (70%) for about 20 minutes or until it got to the chewiness I like. Then added the 1 cup cream, sugar, egg and vanilla. Just cooked for a few minutes on MED(50%) til it thickened. Sometimes I like to add a couple of lemon peel strips and a bay leaf for flavour when cooking with the milk. You take them out before serving, of course. Thanks for posting sprue.

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Perfect! I used all half-and-half, so the results were super creamy and rich. I put everything in a glass bowl in a pot of boiling water so that scorching wasn't an issue and I didn't have to stir constantly (although it still needs frequent stirring). Will definitely be using this recipe from now on. Thanks!

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Yeah! I'm so glad to find a recipe that works without a double broiler and turns out perfect! I used the large frog-eye tapioca so I soaked it in the milk over night in the frig. I will double the recipe next time, as my husband devoured most of this batch which only made approximately 2 cups. Very yummy!

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Heavenly! Used 2% milk and whipping cream, plus a real vanilla pod. Added some Wilton Leaf Green paste food color to encourage 3yr old to help make and eat the pudding. Called it Green Frosting with Shrek Eggs; 3yr old eagerly held out his bowl and spoon, then ate entire serving. Next time I hope to try Lee_tah's microwave directions.

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My Asian market sells pearl tapioca in colors so I thought the green would be fun for St. Patrick's Day. This was my first time making tapioca pudding from scratch and also my first time having it warm instead of chilled...it was to-die-for incredible! It's a fun experience...stirring on and on with nothing happening, and then suddenly it's like aliens take over the pot as the tapioca transforms. After refrigerating a day, it turned plasticy-gelatiny and took the form of the container in which it's chilled. It's much more delicious served creamy and hot, right out of the pot. The result is worth the long time spent standing and stirring.

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THIS IS TAPIOCA @ IT'S GRANDEST!I love topioca, but not the fluff, I'll never go back to instant, now that I have this recipe. Thanks for sharing.

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This is very good! Simple to make and very tasty; better than the instant type of tapioca pudding.

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