Quick-Cooking Tapioca or Dry Tapioca Pearl Cooking Methods
Tapioca Pudding is definitely considered a comfort food to most Americans. My husband loves Tapioca Pudding and could eat it every day!
I have provided instructions for cooking with dry tapioca pearls or quick-cooking tapioca. By using the quick-cooking tapioca, you save time as it only takes a few minutes to bring the tapioca mixture to a boil. Just let cool and you have a delicious tapioca pudding dessert to serve your family. When cooking with dry tapioca pearls, it’s best to let the tapioca pearls to sit in the milk overnight to soften. A great option is to use coconut milk and egg substitute which changes the flavor and makes this a favorite vegan dessert as well.
For more great Low Fat Recipes, Low Calorie Recipes, Low Carbohydrate recipes, and Diabetic Recipes, check out my Diet Recipe Index. Also check out my Nutritional Chart for fat grams, carbohydrate grams, and calories for all your favorite foods.
- 3 tablespoons tapioca (quick-cooking or dry pearl)*
- 2 3/4 cups skim milk
- 1/4 cup sugar (granulated)
- 1/4 cup Splenda (sugar substituted)
- 2 egg whites, beaten
- 1/2 teaspoon lemon zest, grated
- 1 teaspoons vanilla extract
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In a large saucepan, combine milk, tapioca, sugar, Splenda, egg whites, and lemon zest: let stand 5 minutes.
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Cook over medium heat, whisking constantly until the mixture comes to a full boil; remove from heat and stir in vanilla extract.
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Let pudding cool approximately 20 minutes; stir and then spoon into 6 servings dishes (pudding will thicken as it cools).
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Cover pudding dishes with plastic wrap. Refrigerate until cool and ready to serve.
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Pour the dry tapioca pearls into a medium sized bowl with the milk and let sit in the refrigerator overnight. After soaking overnight, pour the tapioca pearls and milk into a large saucepan. Add the sugar, Splenda, egg whites and lemon zest, then stir to combine.
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Cook over medium heat, whisking constantly until the mixture starts to come to a boil, remove from heat.
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Let pudding cool approximately 20 minutes; stir and then spoon into 6 servings dishes (pudding will thicken as it cools).
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Cover pudding dishes with plastic wrap. Refrigerate until cool and ready to serve.
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Makes 6 servings.
* What is Tapioca? It is a starch that is extracted from the cassava root (also known as yuca, manioc, mandioca) which is native to the North Region of Brazil, but also can be found throughout South America.
Do eggs need to be tempered first before adding? – If the eggs are added to the cool ingredients at the beginning before the cooking stage starts, then eggs do not need to be tempered.
2 Responses to “Tapioca Pudding Recipe”
Patricia A Cusumano
Hi: could I use small tapioca pearls in place of the instant I know it will have to cook longer but that’s OK like the recipe trying to lower fat content to keep my cholesterol level down thanks Pat
Whats Cooking America
Thanks for the question. I have added instructions for cooking the pudding using dry tapioca pearls. You will need to soak the tapioca pearls in the milk and refrigerate overnight. Then you can combine all the ingredients in a pan and following the same cooking instructions.