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Thank you so much for explaining what to look for with each different type of tapioca and the range it time it could take. Made it so easy for me to figure out!!
Loved it, used 1/2 whipping cream & 1/2 2% milk to make it super Thick. It came out great. Also I did a coconut version using coconut cream and coconut whipping cream and it came out awesome. I used less vanilla but If you want to just have the coconut flavor omit the vanilla. I did both versions and it was so yummy it just disappeared.
Perfect! None of the stores carry pearl tapioca; however, the local health food store carried Bob’s Red Mill small pearl tapioca.
Tapioca is not the same as sago and doesn’t come from the same plant/root.
Just in case any readers are curious now, you can learn more about sago (a starch derived from tropical trees) and tapioca (derived from a root) here. Trivia time! :)
Loved this! Will definitely make again. Didn’t last long ;-)
Your recipe doesn’t say when to add the vanilla extract.
It says to do it at the end after cooling. I did this and it worked well!
The recipe says to add at the very end, once it’s cooled.
I needed to refresh my memory on quantities thank you. This is almost exactly what my grandmother did. I use a double boiler though so that I don’t have to stir constantly.
Little different to my own recipe, but still delicious.
I couldn’t find the right tapioca in the grocery stores, only minute tapioca. But a helpful clerk told me to try the health food store – found it there with no trouble!
Best I ever made in years. Was so easy and simple. Love it! Will make it again
I’m so glad you liked the tapioca pudding Jackie! It’s one of our favorites.
Y love it!!!
WHERE do I find tapioca ??? I’m finding instant & other stores don’t have it at all! I’ve tried Albertsons, Sprouts & Walmart.
Hello! I am sorry you are having trouble finding it. You can certainly order it online, and Bob’s Red Mill makes one, so if your supermarket carries this brand, I’d check or even ask if they can order it for you if you don’t see it! https://www.bobsredmill.com/small-pearl-tapioca.html
Go online and order it. I did after fail to find at Smith, Harmon, Walmart & Albertsons. I got it in less than 3 days.
They generally have it at Asian markets/stores
So good, I recommend it
The recipe is smooth and creamy just like i remember. Great tip to cut back the milk if pearls were soaked. It made a big difference in the texture and pudding consistency.
I made it, but the eggs curdled even if the pan was at medium heat. I did mix in some of the tapioca into the beaten eggs so that the temperature was equal for both the mixtures. I mixed them together, stirring constantly. At the end of the whole process, including the cooling, the texture of the pudding was not appealing. What did I do wrong?
Hi, Denica, I’m sorry your eggs curdled. It sounds like maybe you added the milk mixture to the eggs too quickly. When you temper eggs, you need to pour the warm milk in very slowly in a thin stream. The “medium” of your burner might have also been a bit too high if your saucepan isn’t very thick. If you try this again, when you return the mixture to the heat do so at medium low instead of medium, and temper the eggs with the milk slowly. I like to use a soup ladle and pour it in a stream that is thinner than a pencil. In the end, however tapioca is a thick, textured pudding. Good luck.
The taste was good but the consistency was very thick and not at all like a pudding. What did I do wrong?
Hi Deb, tapioca pudding typically is pretty thick. If you want it thinner next time you can add more milk when making the custard, or fold in some beaten egg whites.
We called it Fish Eyes.
Thank you for this perfect pudding!
Burnt milk/pudding on the bottom of the pot happens way too easily. A double boiler is really the best way to go.
But, being a kitchen gadget minimalist and not owning a double boiler, here is my hack:
Put tapioca pearls + salt + low fat milk + sugar (yes, sugar too) in a stainless steel salad bowl and whisk to combine.
Place on top of a large pot half-filled with water and cover mixture with the pot lid (doesn’t matter if the lid isn’t big enough to cover the whole salad bowl). Bring water to a boil over high heat – the beauty of this method is that the pudding will never burn, no matter what.
Turn heat down to medium (but keep the water at a slow boil) and whisk the tapioca / milk mixture every few minutes as it thickens – my brand of tapioca pearls took 45 minutes but I didn’t have to stand over the stove the whole time.
In the meantime, I beat 1 egg with a half cup of water and the vanilla (rich enough – doesn’t need 2 eggs) and set aside. When the tapioca pearls became translucent, I tempered the egg and finished as recipe states.
Love in a bowl and no burnt pot to clean up!
I used Laura’s double boiler method and it was perfect! I don’t think I’ll go back to a regular pot again, no sticking at all and the pudding is already in a bowl. Recipe is so good, the only one I’ll use.
I make this and fold in the egg whites at the end. Then I add some drained crushed pineapple. Delish!!
I made it anda was so yummy!!!! The best recipe!!!