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Rediscovering Tapioca Pudding


Tapioca Pudding

Have you made tapioca pudding lately? It was a comfort food staple when my kids were not feeling well and needed an appetite boost. When Grandson Jack came down with the flu, I made a big pot of chicken noodle soup for him and some tapioca pudding. Both hit the spot, but I think the tapioca pudding won out over the soup!

Tapioca pudding is one of those old fashioned, vintage desserts that are showing up more and more on restaurant menus. What I love about tapioca pudding is you don’t have to gussy it up with a lot of different ingredients. Just tapioca, sugar, egg, milk and vanilla will do the trick.


Buy the minute tapioca for this recipe. Eaten warm or cold, this is comfort food at its best.


1 egg

2-3/4 cups milk

1/4 to 1/3 cup sugar

3 tablespoons tapioca

1-1/2 teaspoons vanilla


Whisk egg and milk in saucepan. Whisk in sugar and tapioca. Let sit 5 minutes for the tapioca “pearls” to start to soften.

Over medium heat, bring to a full boil, one that doesn’t stop bubbling when you stir it. Whisk the mixture constantly.

Remove from heat and stir in vanilla. The pudding will look a bit thin, but no worries. Let it cool for about 15 minutes and it will start to thicken up. Eat it warm if you like. It thickens more when you put it in the refrigerator, covered, to cool.


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