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Tapioca Pudding

5 Hours
8 People
A glass of tapioca pudding with raspberries.


1/4 cup quick-cooking tapioca
1/2 cup sugar
Pinch salt
1 lg egg, slightly beaten
1/3 cup cold 2% milk
3 1/2 cups hot 2% milk
1 tsp vanilla extract

For a true vanilla flavor, substitute vanilla bean for vanilla extract. Place 1 vanilla bean into milk as it scalds. Remove from milk, slice lengthwise and scrape pulp into milk. Add bean back to milk and continue with recipe. Remove bean before serving.


  1. Combine tapioca, sugar, salt, egg and cold milk in double boiler. In a saucepan heat 3 1/2 cups milk until bubbles begin to form on surface just before it boils (180 degrees). Add hot milk to tapioca mixture and cook over hot water for 8 minutes, stirring frequently. Remove from hot water and let stand for 20 minutes.

  2. Add vanilla and mix, pour into 8 (1/2 cup) serving glasses. Cover and chill for approximately 4 hours. Serve chilled and garnished with fresh fruit.


Calories 135
Protein 5g
Sodium 113mg
Carbohydrates 24g
Fat 3g
Fiber 0g
Cholesterol 27mg
Servings 8 (1/2 cup ea.)