Tapioca Pudding

30 Reviews
85% would make this recipe again

Tapioca is a starchy substance extracted from the root of the cassava plant (also called manioc and yuca), which grows in tropical countries. The starch is transformed into small granules or pearls of various sizes, colours and glossiness. Having fallen out of fashion for a while, tapioca is now being resurrected as "bubble tea", a refreshing, colourful and trendy drink, originally from Taiwan, which has recently invaded major North American cities. Here, I am proposing a traditional pudding, as I learned it from my mother-in-law.

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Preparation : 10 min Cooking : 10 min Standing : 3 h
110 calories/serving

Ingredients

1/4 cup pearl tapioca (quick-cooking) 40 g
1 eggs size large
2 cups milk, partly skimmed, 2% 500 mL
4 tbsp sugar 50 g
1/4 tsp salt 1 g
3 tbsp unsweetened coconut flakes [optional] 16 g

Before you start

Make sure you choose quick-cooking tapioca, which does not require soaking, nor a long cooking time (with stirring!)

A hand-held or stand mixer will make things easier for this recipe.

Method

  1. Warm up the milk on the stovetop, or in a microwave oven 1-2 min until luke-warm.
  2. Add the tapioca, salt, and sugar to a saucepan. Mix and add the warmed milk. Cook over very low heat 5 min, with stirring.
  3. Separate the egg white(s) from the yolk(s). Put the white(s) in a bowl and add the yolk(s) to the saucepan. Cook an additional 5 min over low heat, with stirring. Remove the saucepan from the heat.
  4. Beat the egg white(s) to form stiff peaks using an electric mixer, then fold them very gently into the tapioca-yolk mixture.
  5. Portion out the pudding into small serving bowls (about 1/3 cup each). Sprinkle with the coconut flakes. Chill at least 3 h in the refrigerator before serving.

Nutrition Facts Table

per 1 serving (110 g)

Amount

% Daily Value

Calories

110

Fat

3 g

4 %

Saturated 1.3 g
+ Trans 0.1 g

7 %

Cholesterol

40 mg

Sodium

110 mg

5 %

Carbohydrate

18 g

6 %

Fibre

0 g

0 %

Sugars

13 g

Net Carbs

18 g

Protein

4 g

Vitamin A

6 %

Vitamin C

0 %

Calcium

10 %

Iron

2 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Milk and Alternatives ½
Meat and Alternatives 0
Fats ½
Other Foods ½
More info
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Reviews

30 Reviews (25 with rating only) 85% would make this recipe again
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My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Dairy | Eggs | Desserts | High Vitamin D | Canadian

Top Reviews

View All Reviews
april 05, 2009

I'm not sure what I did wrong but it did not set properly at all and was very liquid. Plus, I'm not a huge fan of raw egg whites in my cooking. We made the recipe off the box of tapioca and it was fantastic.

Useful 1
Judy W.
march 05, 2018 | I would make this recipe again

Very good, next time I will leave off the coconut as I prefer it smooth and creamy.

Useful 0
march 22, 2010 | I would make this recipe again

I was skeptical but followed the instructions and turned out very nice.

Useful 0

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