1/2 Photos of Tapioca Pudding
This creamy pudding seems much richer than it actually is. I prefer making it with low-fat (2%) or whole milk, but it is very good using fat free. Substituting unsweetened coconut milk for a cup of the milk makes an interesting variation. Note that smaller pearls will cook faster than larger ones so the cooking times will vary. Responding to Mianbao, I found that small pearls require more milk, say an extra cup during cooking. The mixture should be similar to oatmeal cooking. Keys to success are maintaining a very low heat, stirring often and cooking until the pearls are completely translucent--no white spots in the center! (Prep time assumes you already soaked the pearls and NOTE: This recipe doesn't work with "minute" tapioca).
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- 1Soak tapioca in cold water overnight or for at least 3 hours.
- 2Heat milk until it is steaming, not boiling.
- 3Drain excess water from tapioca and add to the hot milk, stirring constantly and scraping the bottom with a wide flat utensil until it is steaming again--do not boil.
- 4Immediately reduce heat to very low, lower than the setting for cooking white rice, just hot enough to see a few vapors.
- 5Stir often the first few minutes then add the sugar and salt; and additional milk if needed.
- 6Check and stir the bottom of the mixture about every 5 minutes and add milk as needed to maintain a consistency similar to oatmeal cooking.
- 7Cook for about 45 minutes or until the tapioca pearls are translucent (no white specks in the center) and the mixture is sufficiently thickened.
- 8(Notes: One may thicken the hot sweetened milk and tapioca in a double boiler although a heavy saucepan is fine if given careful attention--this pudding will scorch easily if you're distracted! Should problems appear, immediately transfer to another pan; avoid and discard anything caramel or brown colored).
- 9When thickened and the pearls are translucent, stir in vanilla and transfer to a bowl or individual pudding cups.
- 10Cover and chill--serve with whipped cream and cinnamon or fruit.
- 11(Note: The pudding will thicken more as it chills).
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Nutritional Facts for Tapioca Pudding
Serving Size: 1 (212 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 260.1
- Calories from Fat 53
- Total Fat 5.9 g
- Saturated Fat 3.7 g
- Cholesterol 22.7 mg
- Sodium 179.4 mg
- Total Carbohydrate 46.7 g
- Dietary Fiber 0.1 g
- Sugars 22.9 g
- Protein 5.3 g