Tapioca Pudding
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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?
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
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.
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 May Like
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- Old Fashioned Butterscotch Pudding
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Tapioca Pudding
Ingredients
- ⅓ 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
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.
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.
The standard recommendation for keeping any cooked food in the fridge (leftovers, etc.) is three days. I’d say the same for tapioca.
Interesting tid bit of info, Colleen. The last time I made tapioca it did not set, so I was looking for a reason. It seems you may have given me the answer! Rarely, do I taste and return the same spoon to the pot, but I’m also not dumb enough to think that I didn’t do just that!!! It could have happened, but I will be very careful that it does not happen again! Thank you!
I made some tapioca twice now and each time followed the recipe…and both times it did not set to pudding…but rather a thick tapioca milk. Do the pearls get old?
Wow, Susan, I honestly don’t know. Unless maybe you didn’t use the quick cooking kind of tapioca? I’ve been making tapioca since I was about 12 years old and I’ve had it fail to set up.
Never return your tasting spoon to the pot, instead use a clean one each time you “taste”. The enzymes in your saliva will start to digest the tapioca, and it will not thicken, but instead become very loose!
A heavenly dessert! I have always loved tapioca. It is so versatile and delicious.
Remember it? I dream about it regularly! GREG
You crack me up, Greg!
Love the idea of using the plastic wrap to avoid getting a skin on the pudding. Smart!
I love tapioca, too. My mom made it a lot – and burned it a lot – but even slightly burnt it was darn good.
Thanks, Anne-Marie. The plastic wrap tip works for any kind of pudding. Keeps that icky skin from forming on top.