Apr 072010

Creamy and Fluffy, Classic Tapioca Pudding.

Tapioca Pudding

1/3 cup small pearl tapioca
3/4 cup water
2 1/4 cup milk (I would recommend 2% or whole)
1/4 tsp salt
2 eggs, separated
1/2 cup sugar
1/2 tsp vanilla


  1. Soak small pearl tapioca in water for 30 minutes in a saucepan.
  2. Add milk, salt and lightly beaten egg yolks to tapioca and stir over medium heat until boiling. Simmer uncovered over low heat for 10-15 minutes; Stir often.
  3. Beat egg whites with sugar until soft peaks form. Fold 3/4 cup of hot tapioca into the egg whites, then gently fold mixture back into saucepan. Stir over low heat for 3 minutes.
  4. Cool for 15 minutes then add vanilla. Serve warm or chilled.

I never really ate tapioca before I met my husband, during the first part of our marriage he asked me to make him some, he told me his mom used to make it with the eggs separated. So, I got a recipe and made it, I have tried several tapioca recipes because this isn’t the quickest tapioca recipe around but we always turn back to this recipe because to us, it is more fluffy and creamier than all the rest. Even though it is a bit of a hassle to let the tapioca soak and to separate the eggs, to me it is so worth it.


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  3 Responses to “Tapioca Pudding”

  1. Those look delicious! I have been on a huge strawberry kick lately too.
    Oh, and thanks for the comment!!!!!

  2. That comment was suppossed to go to the strawberry chocolate chip muffins. Going to get my coffee to wake me up…

  3. Look at this gorgeous muffin! hmmm so tempting!

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