Fluffy Tapioca Pudding
"Quick-cooking tapioca makes this stovetop version of tapioca pudding fast and easy. Dh's favorite because it's light and fluffy, never gummy. He loves it warm. Cook time is chill time."
- Ready In:
- 2hrs 20mins
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 4 cups milk
- 1⁄4 cup quick-cooking tapioca
- 1⁄2 cup sugar
- 1⁄4 teaspoon salt
- 3 slightly beaten egg yolks
- 1 1⁄2 teaspoons vanilla
- 3 stiffly beaten egg whites
directions
- Combine milk, tapioca, sugar and salt in a saucepan; let sit 5 minutes; add egg yolks; bring to boil, stirring constantly; remove from heat (mixture will be thin); stir in vanilla.
- Pour the pudding into a serving bowl; stir 1/3 of the stiffly beaten egg whites into the pudding; gently fold in remaining egg whites, leaving little"pillows" of egg white; chill.
Questions & Replies
-
Can this be cooked in the microwave as opposed to the stove top?
Reviews
-
Let me start by saying that tapioca is my husbands all time favorite pudding and he adored this! I had one very small custard dish of this and he finished the rest in less than 2 days. And asked me to make it again before the end of the week. I have a sneaking suspicion that I will be making this often. Your directions were crystal clear and the flavor dead on. The perfect tapioca pudding. -
This is pretty good. It is similar to the Fluffy Tapioca recipe on the Minute Tapioca box. However, this pudding is a little bit too thin. So I increased the quick-cooking tapioca to 3/8 cup (6 TBSP). I also saved out half of the sugar and added it to the beaten egg whites -- I think it tastes better that way. Also, in my opinion, the salt isn't necessary. I tried making it both ways, with salt and without, and my preference is without. Thanks for posting this recipe! -
This is virtually the same recipe my mom used when I was a kid. Brings back warm, fuzzy memories. Tried some warm (first time ever) and it was delicious too. We used to eat it with a maraschino cherry on top and a bit of the juice drizzled on top too. LOVE IT! Make the recipe as shown and it'll come out great every time! -
This is the recipe that I’ve been looking for......thanks! -
Thanks ever so much, sugarpea, this sounds so much like my mothers receipe but over the years I lost hers. you can bet your bottom dollar I am going to try this one for my daughters birthday!!!
see 4 more reviews
RECIPE SUBMITTED BY
sugarpea
Snohomish, WA
I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving.
I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey.
Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.
