Recipes » Dessert Recipes » Tapioca Pudding

Tapioca Pudding

|
5 from 5 votes
Sweet, creamy, luscious tapioca pudding - brings back childhood memories with every spoonful
Prep Time 5 minutes
Cook Time 10 minutes
Sweet, creamy, luscious tapioca pudding - brings back childhood memories with every delicious spoonful. Easy to make for any day of the week. https://www.lanascooking.com/tapioca-pudding/

Sweet, creamy, luscious tapioca pudding – brings back childhood memories with every delicious spoonful. 

Does anyone besides me remember Tapioca Pudding? That creamy, soothing, nursery sweet childhood pudding that is still so delicious?

Sweet, creamy, luscious tapioca pudding - brings back childhood memories with every delicious spoonful. Easy to make for any day of the week. https://www.lanascooking.com/tapioca-pudding/

Honestly, I had almost forgotten about it myself until recently. I got it on my mind one day and couldn’t stop thinking about it until I made some.

If you’ve been reading my blog lately, some of you have probably been wondering what in the world is up. I’ve been cooking so many recipes from the past but I just can’t help it! Those old recipes are just delicious.

And some of them are precious reminders of the people and places we still hold in our hearts. For me, cooking from the past is a tribute to all those generations of cooks who came before and, I hope, a legacy I can leave to the cooks who come after me. They connect me to my roots and I love that!

So, about that Tapioca Pudding. Well, first I had to find some tapioca. You know how in the grocery stores they put the “hot” items right at eye level? The ones that are the best sellers with the highest profits? Yeah, well, you’re going to have to get on a stepladder or down on your knees to find the tapioca. But it’s there. I promise.

And making it is as easy as pie. You basically dump everything into a pan, heat it up and you’re done. Really.

How to Make Tapioca Pudding

Sugar, tapioca, milk, and egg in a saucepan.

Start by putting the sugar, tapioca, milk and egg in a saucepan. Let it stand for five minutes before you do anything else. Just go have a nice cold Co-Cola or something.

After five minutes, cook the mixture over medium heat until it comes to a full boil. That’s a boil that you can’t stir down. Remove it from the heat and add the vanilla.

Pudding cooling with plastic wrap on surface.

Now cover the pudding with plastic wrap touching the surface so it won’t form a skin and let it cool for about 20 minutes. You can serve it either warm or cold. Dish it up in serving bowls and, if you like, top it with a little toasted coconut.

Close your eyes and remember being five years old.

🧾 More Recipes You’ll Like

Have you tried this recipe? I’d really appreciate you giving it a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card or in the comments section.
AND REMEMBER TO SIGN UP FOR MY FACEBOOK GROUP.
If you’d like to hang out with me and lots of other online Southern Comfort Food lovers, make sure to join my FREE PRIVATE Facebook group.

Sweet, creamy, luscious tapioca pudding - brings back childhood memories with every delicious spoonful. Easy to make for any day of the week. https://www.lanascooking.com/tapioca-pudding/

Tapioca Pudding

Sweet, creamy, luscious tapioca pudding – brings back childhood memories with every spoonful
5 from 5 votes
Print It Rate It
Course: Desserts
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 6 servings
Calories: 144kcal
Author: Lana Stuart

Ingredients

  • cup sugar
  • 3 tablespoons minute tapioca
  • 2 ¾ cups milk
  • 1 egg well beaten
  • 1 teaspoon vanilla
  • Toasted coconut optional

Instructions

  • Mix the sugar, tapioca, milk and egg in a medium saucepan; let stand 5 minutes.
  • Cook on medium heat, stirring constantly, until mixture comes to a full boil (a boil that can’t be stirred down).
  • Remove from heat. Stir in vanilla.
  • Cover surface of pudding with plastic wrap and let cool for 20 minutes; stir.
  • Spoon individual servings into dishes. Sprinkle the top with toasted coconut (optional)
  • May be served warm or chilled. Store leftover pudding in refrigerator.

Notes

Nutrition Information

Serving: 1 | Calories: 144kcal | Carbohydrates: 22g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 59mg | Potassium: 159mg | Sugar: 17g | Vitamin A: 221IU | Calcium: 131mg | Iron: 1mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

Share on Facebook Pin Recipe
Tried this recipe? Pin it for Later!Follow @LanasCookingBlog or tag #LanasCooking!

Leave a Reply

Your email address will not be published.

Recipe Rating




36 Comments

  1. Hello, My dad taught me to make this when I was in my late teens. Only thing I can’t find is after it is made how long it can be kept in the fridge. Found one page stating to gobble it up in 8-10 hrs while it is still hot.

    1. The standard recommendation for keeping any cooked food in the fridge (leftovers, etc.) is three days. I’d say the same for tapioca.