Tapioca Pudding Recipe

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Marcia
Marcia December 3, 2020
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How To Make Tapioca Pudding

Take a trip down memory lane with this tapioca pudding recipe. It’s tasty, comforting, and ready to serve in just half an hour.

Preparation: 5 minutes
Cooking: 5 minutes
Cool Time: 20 minutes
Total: 30 minutes

Serves:

Ingredients

  • cupsmilk
  • ½cupheavy cream
  • 3tbspinstant tapioca
  • 6tbspsugar
  • 1egg,large, beaten
  • tspsea salt
  • tspvanilla extract
  • ½cupraisins,optional

Instructions

  1. Combine milk, heavy cream, tapioca, sugar, egg, and salt in a medium-sized saucepan. Whisk well then allow to sit undisturbed for 5 minutes.

  2. Place on stovetop over medium heat and, whisking constantly, bring mixture to a boil.

  3. Continue to boil while whisking for an additional minute then remove from heat and stir in vanilla extract (and raisins if using).

  4. Pour into a heatproof serving dish and cover with plastic wrap, making sure the plastic wrap is touching the entire surface of the tapioca pudding.

  5. Allow to cool for 20 minutes before uncovering and serving.

Recipe Notes

Tapioca pudding is excellent served either warm or chilled, so store uneaten tapioca in the refrigerator in an airtight container and serve leftovers cold.

Nutrition

  • Calories: 239.02kcal
  • Fat: 11.05g
  • Saturated Fat: 6.51g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 3.13g
  • Polyunsaturated Fat: 0.59g
  • Carbohydrates: 31.41g
  • Fiber: 0.49g
  • Sugar: 25.12g
  • Protein: 4.57g
  • Cholesterol: 62.98mg
  • Sodium: 97.85mg
  • Calcium: 127.56mg
  • Potassium: 238.38mg
  • Iron: 0.47mg
  • Vitamin A: 135.07µg
  • Vitamin C: 0.40mg
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