Best Creamy Mocha Tapioca Pudding Recipes

Mocha Tapioca Pudding image

Provided by Mercy

Categories Dessert

Time 2h25m

Yield 8 serving(s)

Number Of Ingredients 9

1 cup sugar
3 tablespoons minute tapioca
1/8 teaspoon salt
3 2/3 cups milk
1 egg, slightly beaten
1 teaspoon vanilla extract
2 ounces unsweetened chocolate squares
2 -3 teaspoons instant coffee granules
whipped cream or whipped topping

Steps:

Combine the sugar, tapioca and salt in a saucepan; stir in the milk and egg.
Let stand 5 minutes.
Add chocolate and coffee granules.
Cook over medium heat, while stirring, until the mixture comes to a full boil and chocolate is well blended (about 15 minutes).
Remove from heat and stir in the vanilla extract.
Cool for 20 minutes; stir.
Chill until ready to serve.
Serve with whipped cream.

Nutrition Facts : Calories 228.4, Fat 8.4, SaturatedFat 5, Cholesterol 42.1, Sodium 101.8, Carbohydrate 35.8, Fiber 1.2, Sugar 25.3, Protein 5.4

Mock Tapioca Pudding image

Provided by Donna M.

Categories Dessert

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

2 cups milk
1/4 cup sugar
1/4 cup uncooked cream of wheat
1 egg, separated
1 teaspoon vanilla extract
prepared whipped topping, for garnish
maraschino cherry, for garnish

Steps:

In a small bowl, with electric mixer at high speed, beat egg white until soft peaks form.
Gradually beat in 2 tablespoons of the sugar, and beat until stiff peaks form.
Cover and set aside.
In a medium saucepan, mix together milk, 2 tablespoons of the sugar and egg yolk.
Heat to a rapid boil, while stirring constantly.
Slowly sprinkle in cereal, while continuing to stir briskly.
Return to a boil.
Reduce heat and simmer for 8 minutes or until thickened, stirring occasionally.
Transfer beaten egg whites to a medium size mixing bowl.
Slowly pour hot mixture over egg whites, while stirring with a whisk.
Stir in vanilla.
Spoon pudding into 4 dessert dishes.
Chill until serving time.
Garnish with whipped topping and cherries if desired.

Nutrition Facts : Calories 187.4, Fat 5.8, SaturatedFat 3.2, Cholesterol 63.6, Sodium 78.5, Carbohydrate 26.7, Fiber 0.4, Sugar 12.7, Protein 6.7

Creamy Tapioca Pudding image

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.