Best Tapioca Pudding Using Minute Tapioca Recipes

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CLASSIC TAPIOCA PUDDING



Classic Tapioca Pudding image

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

3 cups whole milk
½ cup quick-cooking tapioca
½ cup white sugar
¼ teaspoon salt
2 eggs, beaten
½ teaspoon vanilla extract

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

CHOCOLATE MINUTE® TAPIOCA PUDDING



Chocolate MINUTE® Tapioca Pudding image

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

1 egg
3 cups milk
1/3 cup sugar
3 Tbsp. MINUTE Tapioca
3 oz. BAKER'S Semi-Sweet Chocolate
1 tsp. vanilla

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

FLUFFY "TAPIOCA" PUDDING



FLUFFY

My neighbor( 22yrs old) has never tasted TAPIOCA! So naturally I had to whip up a batch, and called her over..to taste.... I am pleased to say she loved it! This recipe is from the box of KRAFT MINUTE TAPIOCA. Great for puddings and pies. The box has 2 recipes, This is the fluffy one. I do remember grandma always added tapioca...

Provided by Nancy J. Patrykus

Categories     Other Snacks

Time 20m

Number Of Ingredients 7

1 large egg. white
3 Tbsp minute tapioca
1 large egg .....yolk
6 Tbsp sugar
2 c milk
1 tsp vanilla
ground nutmeg

Steps:

  • 1. Beat egg white in a medium size bowl with an electric mixer on high speed untilfoamy. Gradually add 3 Taablespoons sugar, slowly, beating till soft peaks form.
  • 2. Mix tapioca, remaining 3 Tablespoons sugar, milk,and egg yolk in a medium saucepan. Let sit for at least 5 minutes.
  • 3. Cook on medium heat, stirring constantly, until mixture comes to a full boil. (a boil that doesn't stop bubbling when stirred)
  • 4. Remove from heat. Quickly stir in fluffy egg whites untill well blended. Stir in vanila. Cool 20 minutes, stir. Serve warm or cold. With a sprinkle of ground nutmeg. To dress it up...add fruit, like canned sliced peaches and a dollop of whipped cream. NOTE: Picture #4 and recipe .. is from a Minute Tapioca Box..and KRAFT

TAPIOCA PUDDING (USING MINUTE TAPIOCA)



Tapioca Pudding (using Minute Tapioca) image

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

1/3 cup sugar
3 tablespoons minute tapioca
2 3/4 cups milk
1 egg, beaten
1 teaspoon vanilla extract

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.

SLOW COOKER TAPIOCA PUDDING



Slow Cooker Tapioca Pudding image

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

4 cups milk
⅔ cup white sugar
½ cup small pearl tapioca
2 eggs, lightly beaten

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

MINUTE TAPIOCA PUDDING



Minute Tapioca Pudding image

When you want something sweet but don't feel like going through a lot of work, this is good recipe. Comfort food!

Provided by Barb Wandrey

Categories     Puddings

Number Of Ingredients 5

1/3 c granulated sugar
3 Tbsp minute tapioca
2 3/4 c milk
1 egg, well beaten
1 tsp vanilla extract

Steps:

  • 1. Mix sugar,tapioca, milk and egg in medium sauce pan and let stand 5 minutes
  • 2. Cook on Medium heat, stiring constantly, until mixture comes to a full boil (pudding thickens as it cools). Remove from heat and stir in vanilla.
  • 3. Cool 20 minutes. Serve warm or chilled. Store leftover puddng in refrigerator.
  • 4. NOTE: This is the original recipe from the side of the box of Minute Tapioca. I make all of my puddings in the microwave. You never have to worry about scalding, sticking or burning if preparing in the microwave. However, you do need to keep an eye on it through the window of the microwave so it doesn't boil over.
  • 5. HINT: If you cover pudding with plastic wrap or a cover of some sort while cooling, pudding will not get the thick gooey layer on top.

FLUFFY TAPIOCA PUDDING



Fluffy Tapioca Pudding image

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

4 cups milk
1/4 cup quick-cooking tapioca
1/2 cup sugar
1/4 teaspoon salt
3 slightly beaten egg yolks
1 1/2 teaspoons vanilla
3 stiffly beaten egg whites

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

BAKED TAPIOCA PUDDING WITH CINNAMON SUGAR BRûLéE



Baked Tapioca Pudding With Cinnamon Sugar Brûlée image

This pudding offers you both the satisfying crack of using your spoon to break through a brûlée topping and the sensation of dipping that spoon into fluffy pudding. Tapioca generally isn't baked, but it is easier than cooking it on top of the stove. And once the pudding is in the oven you can leave it alone, as opposed to the stovetop method, which requires frequent stirring to prevent scorching. The use of pearl tapioca makes for a springy texture, and cinnamon in the topping adds a bit of spice.

Provided by Melissa Clark

Categories     dessert

Time 1h10m

Yield 6 to 8 servings.

Number Of Ingredients 9

3 cups whole milk
1 cup heavy cream
1 cinnamon stick
1/3 cup small pearl tapioca
4 large egg yolks
85 grams granulated sugar (about 1/3 cup)
1/4 teaspoon fine sea salt
45 grams Demerara sugar (about 3 tablespoons)
1/4 teaspoon ground cinnamon.

Steps:

  • Heat oven to 300 degrees
  • In a medium saucepan, bring the milk, cream and cinnamon stick to a simmer. Whisk in the tapioca. Simmer until the pearls are completely tender, about 20 minutes.
  • In a large bowl, whisk together the egg yolks, granulated sugar and salt. Whisking constantly, pour in a third of the tapioca mixture. Whisk yolk mixture into the pot of tapioca; simmer over medium-low heat, stirring constantly with a heat-proof spatula, until thick enough to coat the back of a spoon, about 5 minutes.
  • Transfer pudding to a buttered 1.5-quart gratin dish. Sprinkle the top with Demerara sugar and cinnamon. Bake, uncovered, until the pudding is firm around the edges and jiggly in the center, about 30 minutes. Put under the broiler until top is bubbling and golden, 3 to 5 minutes. (Watch carefully to make sure it doesn't burn.) Eat warm, or chill and serve cold, removing the cinnamon stick while serving.

Nutrition Facts : @context http, Calories 249, UnsaturatedFat 6 grams, Carbohydrate 22 grams, Fat 16 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 9 grams, Sodium 129 milligrams, Sugar 17 grams

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