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Colleen Cope: "Great tapioca recipe. i used half coconut milk an…" Read More
6Ingredients
30Minutes
250Calories
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Ingredients
US|METRIC
5 SERVINGS
- 1/2 cup small pearl tapioca (you can usually find it in the baking section of the grocery store, do not use instant tapioca)
- 3 cups whole milk (or skim milk with cream added)
- 1/4 tsp. salt
- 2 eggs
- 1/2 cup sugar
- 1 tsp. vanilla extract
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NutritionView More
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250Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories250Calories from Fat50 |
% DAILY VALUE |
Total Fat6g9% |
Saturated Fat3.5g18% |
Trans Fat |
Cholesterol100mg33% |
Sodium210mg9% |
Potassium220mg6% |
Protein7g |
Calories from Fat50 |
% DAILY VALUE |
Total Carbohydrate41g14% |
Dietary Fiber0g0% |
Sugars28g |
Vitamin A8% |
Vitamin C |
Calcium20% |
Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(7)
Colleen Cope a year ago
Great tapioca recipe. i used half coconut milk and it was still creamy and thick as it should be.
Marla Mcmullen 3 years ago
Decadent dessert.....had to make many substitutes. Thinned some half and half to equal 2 cups. 1/4 plus 1 tbsp tapioca. Started with Stevia for sweetener and it wasn’t doing it.
Then Honey to taste. It was very thick. I used high quality honey, 1/4 tsp almond extract which helped to thin pudding. Recipe worked......so happy .......it was my first time to make a scratch recipe.
Augustine Ziffle 4 years ago
It turned out great . I did soak my tapioca for an hour like the package recommended and reduced the milk to 2 1/2 cups . It thickened beautifully and tasted great and reminds me of the tapioca pudding my mom used to make .
Angie 4 years ago
The directions seemed a bit out of order to me but the end result was delicious. I added Vietnamese cinnamon at the end after the vanilla.
Baxter 5 years ago
it was a tricky dessert, so it is important to follow the directions carefully. I tried separating the eggs, and came out with a very fluffy pudding that was fantastic. My only issue is thst it has too much sugar for my taste. I plan on reducing it by a bit for the next round. Overall it was a great recipe and highly recommended for tapioca lovers.
melinda lambert 6 years ago
The recipe turned out wonderfully. Given that different tapioca cooks differently and mine did not say whether it was a presoak variety or not, I soaked it in the milk for about two hours. It took about an hour or so of stirring at low heat before the tapioca turned clear enough to add the eggs and vanilla. I also added some lemons zest.
I rated it only four stars because I kept having to add milk, probably at least an extra cup and a half. It would otherwise have been too thick.
A very delicious and simple recipe for sure!