Creamy Tapioca Pudding with Whip Cream

 tapica pudding

I’ve  always used a different brand of tapioca, but recently we were traveling and I saw Bob’s Red Mill tapioca and I picked it up, and I’ll be using it from now on!  It’s a little more work than an instant brand I’ve used, but it’s sooooo worth it.  Try it, you won’t regret it and I didn’t find it to be more pricey than the brand I usually use. ( Not being compensated, just really liked the brand).


Tapioca Pudding with Whip Cream

  • Servings: 5 1/2 pint jars
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1/3 cup Small Pearl Tapioca

3/4 cup of water

2 1/4 cups Milk (I used whole milk)

1/4 tsp salt

1/2 cup of sugar, divided

2 eggs, separated

1/2 tsp. vanilla

1/2 tsp. cinnamon

1/2 cup of heavy whipping cream

2 TBSP. sugar

1 tsp. vanilla

cinnamon for dusting

In a stock pan, combine tapioca and water and let stand for 30 minutes.  Then add milk, salt, 1/4 cup sugar and beaten egg yolks.  Stir together and turn heat on to medium, stirring constantly until boiling.  Simmer uncovered over low heat for 10 to 12 minutes, stirring frequently.  Meanwhile beat egg whites, in a very clean bowl and clean beaters on high until very, very foamy(longer than you think) then add 1/4 cup of sugar.  Gently fold 1/2 of the heated tapioca mixture in egg whites, then add the entire egg white mixture into stock pan tapioca.  Stir over very low heat for 3 minutes.  Cool 15 minutes and add vanilla and cinnamon.

In a cold bowl add whipping cream and beat until very thick add additional sugar and vanilla and beat until very thick and well combined.

Put pudding in jars and top with whip cream then dust with cinnamon.



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