One of my favorite types of pudding when I was growing up was Tapioca pudding. It was simple to make, tasted wonderful, and you could put it together in no time.
I have been working my way my Learn to Cook Series of videos, where I was cooking my way through my old Junior High School cookbook. While this recipe wasn’t in that book, it was one that had made when I in junior high school. I love this pudding, it is so easy to make. This pudding is also gluten-free, and it tastes so much better than any pudding cup. Some puddings are a bit more difficult to make, but this recipe is so simple, you will wonder why you didn’t make this at home before.
You may be asking yourself what is tapioca pudding? Tapioca pudding is a lot like rice pudding. It is a vanilla pudding with small pearl tapioca instead of rice. This makes for a creamy pudding that is gluten-free.
Did you know that tapioca is a starch that is extracted from the cassava root, so it really ground underground? The plant was carried by Portuguese and Spanish explorers to most of the West Indies, and continents of Africa and Asia, including the Philippines and Taiwan. It is now grown worldwide. I think now in daily life we see it mostly in bubble teas. When I was growing up, we made this simple tapioca pudding. I used the Kraft brand Minute Tapioca, my grocery store sells it in the baking section near the boxed puddings. You can use Reese brand, or Granulated Minute Tapioca, Bulk 2 Lb. Bag is a good value, and you use it like the Minute Tapioca.
This pudding makes about 4 servings, but I promise it won’t last too long. You may want to make a double batch.
Homemade Tapioca Pudding
Homemade Tapioca pudding is can be made in minutes.
- 2 3/4 cups whole milk
- 1/3 cup sugar
- 3 1/2 tablespoons Minute Tapioca
- 1 egg beaten
- 1 teaspoon vanilla
Mix milk, sugar, tapioca and egg in medium saucepan. Let stand for 5 minutes. Cook on medium heat until mixture comes to full boil, stirring constantly. Remove from heat. Stir in vanilla. Cool 20 minutes; stir. Serve warm or chilled. The pudding will thicken as it cools. I love to serve this with a sprinkle of cinnamon, or nutmeg, or even a small dollop of whipped cream.