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Wonderful recipe. I usually get irritated by others who make changes and then complain about the results. However, this time I made one little change and I liked the result. I split the eggs into yolks and whites, beating the whites and adding at the last minute as you suggested. The only adjustment, was to add the zest and juice from one small lime. Delicious!!! True comfort food!
BRING BACK CREMOLA PUDDING so I can have it alternating with TAPIOCA.
iI thank you and Regards
Yum! My toddler and I just made this and it’s delicious! It reminded me of times my grandmother made it when I was a little girl. Thank you!
Just made it ….wow love it reminds me of being a kid
So many recipes are variations on the instant tapioca. This isn’t that. It is tapioca from scratch. It is forgiving – I forgot to add the sugar until late in the process. Yes it’s comfort food. Very comfortable
Best Tapioca Pudding recipe
Awesome and easy
Great flavor, easy recipe.
OMG!!! I made this yesterday and it took forever(didn’t scortch tho). It is so pastey and starchy, not smooth and creamy like my Mom’s at all. The flavor was great but really yucky consistency. What did I do wrong? Did I cook it too slowly? Not happy!
Hi Penny, The amount of time it takes to cook really depends on the age/brand of tapioca pearls you are using. You can soak the pearls in milk ahead of time to get them to plump up better before cooking them. As for the consistency, that long cooking time probably contributed to more liquid evaporation, which could have made the pudding too thick. If this happens again, just loosen it with a bit more water or milk.
Easy recipe – however do you not put apricot jam in your pudding? That’s how I grew up with it and it just doesn’t taste the same without the apricot jam.
I love Tapioca Pudding. We used to call it frogs eyes at boarding school. Some girls did not like it so two serves for me. Yay.
I made it once and just couldn’t stop making it! It’s very easy and quick, not to mention delicious! I use the large tapioca pearls because I like things with more texture. I’m going to try Jaime’s (another commenter) suggestion of using brown sugar next time. :) This is definitely a “winner”. I’d like to know what the nutritional information is though, but it won’t stop me from making and eating it!! :)
Hi, Judy! So glad you like the recipe! We don’t currently calculate nutritional info on our recipes. I’d suggest using an online calculator like this one. Enjoy!
I made this for my lactose intolerant friend without knowing that she was lactose intolerant. She ate roughly three servings and suffered happily. I added cinnamon and used brown sugar instead of white sugar and fell in love. Thank you for this nostalgic recipe.
Thanks for the idea of using brown sugar rather than white, even though I use organic raw sugar, I’m looking forward to trying the recipe with brown sugar.
When I was a kid, my Grandmama would purchas tapioca pudding, much like this, from an old fashioned local deli. The pudding was delicious, with nice size pearls, much better than the instant stuff! I am sure the deli staff made it themself. I am pleased how closely this resembles the same food.
Grandmama is a salty old lady. She got a kick out of calling the pudding “old fish eyes.” Luckilly, a nasty name does not affect the flavour.
For a chocolate variety, I like to reduce the sugar to 1/3 cup and add 1/4 cup cocoa powder just as the milk reaches a simmer.
Can I use the tapioca pearls, like the ones they use in the drinks, for this recipe?
Hi, Crystal! Emma here, managing editor. Those large pearls used for drinks cook differently than the smaller pearls called for in this recipe, so I wouldn’t recommend substituting them here.
Thank you for the recipe! It’s easy to cook and it has the great result.Will save this page for the future use )
So much better than instant! In our house we call “happyoca”!
Tapioca pudding is one of those comfort foods that I love but my husband – who never had it until I made it for him – dislikes. I can’t understand him at all. My mother always made the quick minute tapioca, and it was an Old Order Mennonite lady who showed me how to make the old fashioned kind on the back of her wood stove.
She was so very insistent – you can’t do anything else when you’re making tapioca. Just stand by the stove and mind your pot. :)
Instead of minute tapioca do you know if there is a different way to make using large pearl tapioca?
Excellent recipe. I used all organic; tapioca, milk, eggs, vanilla but followed your directions very closely. One change, I did substitute honey for sugar, decreasing the milk slightly.
All worked perfectly and it was delicious! Saved the recipe to make again sometime.