TAPIOCA PUDDING (USING MINUTE TAPIOCA)
This is comfort food at its finest. I love it hot, I love it warm, but I absolutely adore it ice-cold from the refrigerator. Personally, I think it belongs in it's own food group. But perhaps I'm biased. :D Hmmm, I think I might need to go make some tapioca pudding after posting this recipe... DH loves it when I make this, and I like that I don't have to fuss with soaking the tapioca overnight. I never remember to do that... (P.S. Decisions, decisions...they want to know how many servings? I suppose I should say something other than one, huh? LOL)
Provided by UnknownChef86
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix sugar, tapioca, milk and egg in a saucepan, let set 5 minutes.
- Cook on medium heat, stirring constantly, til mixture comes to a full boil.
- Remove from heat, then stir in vanilla.
- Cool 20 minutes, then stir.
- Serve warm or cold.
CREAMY TAPIOCA PUDDING
This is in response to a post on the boards. It is our favorite Tapioca Pudding. It is time consuming, so DH doesn't get it very often...and when he does, it doesn't last long at all. In fact, if it's been a really long time, he'll eat it himself in one sitting...thank goodness the Chef has the opportunity to "taste test"! ;-)) Prep time does not include soaking pearls overnight.
Provided by Cindy Lynn
Categories Dessert
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- In a bowl, soak tapioca in 2 cups of room temperature water overnight.
- Drain water.
- In double boiler, heat milk just until no longer cold.
- Add salt and tapioca.
- Continue heating until small bubbles appear at sides of pan.
- Cover, turn heat to very low and cook for one hour.
- Make sure that milk mixture does not simmer or boil.
- Separate egg whites from yolks.
- Beat egg yolks and sugar toether until light yellow in color.
- Add a little of the hot mixture to the egg yolks and blend thoroughly.
- Then add the egg yolk mixture to the hot milk mixture, stirring constantly.
- Place the double boiler over medium heat and cook until tapioca mixture is very thick, about 15 minutes.
- Beat egg whites until stiff.
- Slowly fold the hot tapioca mixture into the egg whites.
- Stir in vanilla.
- Serve warm or chilled.
CHOCOLATE MINUTE® TAPIOCA PUDDING
Tapioca makes this easy-to-prep chocolate pudding super-rich and creamy. Serve warm or chilled. Either way, it's delicious.
Provided by My Food and Family
Categories Dairy
Time 35m
Yield 6 servings, 1/2 cup each
Number Of Ingredients 6
Steps:
- Beat egg, milk, sugar and tapioca with wire whisk in medium saucepan until well blended; let stand 5 min. Add chocolate.
- Bring to full rolling boil on medium heat, stirring constantly. Remove from heat. Stir in vanilla.
- Cool 20 min. (Pudding thickens as it cools.) Stir. Serve warm or chilled. Stir before serving.
Nutrition Facts : Calories 200, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 45 mg, Sodium 70 mg, Carbohydrate 30 g, Fiber 1 g, Sugar 23 g, Protein 6 g
SLOW COOKER TAPIOCA PUDDING
Classic tapioca pudding is made with very little hassle in a slow cooker. There is no need to presoak small tapioca pearls prior to cooking.
Provided by GF.food
Categories Desserts Custards and Pudding Recipes
Time 3h5m
Yield 8
Number Of Ingredients 4
Steps:
- Stir together the milk, sugar, tapioca, and eggs in a slow cooker. Cover, and cook on Medium for 3 hours, or on Low for 6 hours, stirring occasionally. Serve warm.
Nutrition Facts : Calories 190.6 calories, Carbohydrate 30.3 g, Cholesterol 58.7 mg, Fat 5.2 g, Protein 6.5 g, SaturatedFat 2.7 g, Sodium 66.3 mg, Sugar 22.3 g
EGGNOG MINUTE TAPIOCA PUDDING
They like tapioca pudding. And they really, really like eggnog! So this simple recipe made with rum extract and ground nutmeg is bound to be a hit!
Provided by My Food and Family
Categories Home
Time 15m
Yield 6 servings, 1/2 cup each
Number Of Ingredients 6
Steps:
- Whisk egg and milk in medium saucepan until blended. Stir in sugar and tapioca. Let stand 5 min.
- Bring to full rolling boil on medium heat, stirring constantly. (Pudding will be thin. It thickens as it cools.) Remove from heat.
- Stir in rum extract and nutmeg. Cool 20 min.; stir.
Nutrition Facts : Calories 140, Fat 3 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 40 mg, Sodium 70 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g
CLASSIC TAPIOCA PUDDING
A classic tapioca pudding recipe that requires a lot of attention, but it's worth it. Tapioca pudding is a great comfort food and can be served warm or cold.
Provided by Nicole
Categories Desserts Custards and Pudding Recipes
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Stir together the milk, tapioca, sugar, and salt in a medium saucepan. Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir 5 minutes longer.
- Whisk 1 cup of the hot milk mixture into the beaten eggs, 2 tablespoons at a time until incorporated. Stir the egg mixture back into the tapioca until well mixed. Bring the pudding to a gentle simmer over medium-low heat; cook and stir 2 minutes longer until the pudding becomes thick enough to evenly coat the back of a metal spoon. Remove from the heat and stir in the vanilla. The pudding may be served hot or poured into serving dishes and refrigerated several hours until cold.
Nutrition Facts : Calories 209.2 calories, Carbohydrate 33 g, Cholesterol 74.2 mg, Fat 5.6 g, Protein 7.4 g, SaturatedFat 2.8 g, Sodium 169.1 mg, Sugar 22.3 g
FLUFFY TAPIOCA PUDDING
Make and share this Fluffy Tapioca Pudding recipe from Food.com.
Provided by catlover510
Categories Dessert
Time 15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- BEAT egg white in small bowl with electric mixer on high speed until foamy. Very slowly add 3 tablespoons sugar, beating until soft peaks form.
- MIX tapioca, remaining sugar, milk and egg yolk in medium saucepan. Let stand 5 minutes.
- COOK on medium heat, stirring constantly, until mixture comes to full boil. Remove from heat.
- *Pour 1/4 of tapioca mixture into egg white mixture and gently fold mixtures together so it doesn't lose it's fluffiness. Repeat from * until all of tapioca mixture is folded into the egg white mixture.
- Cool 20 minutes or until cold; stir.
Nutrition Facts : Calories 127.5, Fat 2.4, SaturatedFat 1.3, Cholesterol 41.8, Sodium 75.8, Carbohydrate 22.6, Sugar 21, Protein 3.7
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.
Provided by sugarpea
Categories Dessert
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 186.8, Fat 6, SaturatedFat 3.3, Cholesterol 79.3, Sodium 198.9, Carbohydrate 27.1, Sugar 18.5, Protein 6.3
TAPIOCA PUDDING MODIFIED
This is the basic recipe for fluffy tapioca pudding as listed on the Kraft Minute tapioca box. My husband loves tapioca pudding, but is diabetic, so I am experimenting with making it with Splenda and low fat milk. Note. I used scant tablespoons of Spenda Granular.
Provided by Betty H.
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Mix milk, tapioca, 2 tablespoons splenda, and egg yolk in medium saucepan. Let stand 5 minutes.
- Beat egg white with electric mixer to soft peaks. Gentle add 2 tablespoons Splenda.
- Cook milk mixture over medium heat, stir constantly until it comes to a full boil. Remove from heat. Combine with egg white mixture. Add vanilla. Use elect. mixer quickly to combine whites and milk mixture. Cover with plastic wrap over surface of pudding. Let stand 20 minutes. Uncover and mix with elect. mixer once more. Recover and refrigerate.
Nutrition Facts : Calories 89.4, Fat 2.3, SaturatedFat 1.3, Cholesterol 38, Sodium 89.8, Carbohydrate 13.1, Sugar 10.5, Protein 3.7
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