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Tapioca Pudding
This
Tapioca Pudding
recipe is simple, quick, and oh so delicious. It will bring back sweet childhood memories with every spoonful!
Prep Time
5
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
15
minutes
minutes
Servings
6
servings
Ingredients
▢
⅓
cup
sugar
▢
3
tablespoons
minute tapioca
▢
2 ¾
cups
milk
▢
1
egg
well beaten
▢
1
teaspoon
vanilla
▢
Toasted coconut
(optional garnish)
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.
Notes
For short-term storage, allow the pudding to cool completely, then cover with plastic wrap and keep in the refrigerator for up to 5 days.
Tapioca may also be frozen in a freezer-safe container for up to 2 months. Let it thaw overnight in the fridge before serving.
Nutrition
Serving:
1
|
Calories:
144
kcal
|
Carbohydrates:
22
g
|
Protein:
4
g
|
Fat:
4
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
38
mg
|
Sodium:
59
mg
|
Potassium:
159
mg
|
Sugar:
17
g
|
Vitamin A:
221
IU
|
Calcium:
131
mg
|
Iron:
1
mg