Tapioca Pudding Recipe

Tap to Read ➤ Tapioca is healthy and nutritious and a unique way of consuming this beneficial food is to make a pudding out of it. Aparna Jadhav

Tapioca is the starch that is found in the root of the cassava plant and is a native to the Amazon. It is now cultivated all around the world and is known by many names. It is a white colored soft extract from the interiors of the root and is a staple food in many regions.

Also used as a thickening agent for a variety of foods, it is gluten and protein-free and used in dishes like puddings in Britain, spicy preparations in Asia and Indian states.

Tapioca can be made into tiny round pearls often mistaken as sago or even colored translucent sticks used for food decorations. It can be cooked very easily and can be simply boiled and eaten in the raw form.

Recipes to Make Tapioca Pudding

This pudding is a sweet milk based dessert which has a creamy texture and flavor. It looks very impressive and colorful with the different kinds of toppings that it is served with.

It can be eaten at any time of the day and in any amounts as it is purely healthy by nature. As it is very simple to make, you can add color as well as other flavors to make it tastier for your kids and family.

Pudding Made with Ease

Ingredients: ¼ cup, sugar 3 tablespoons, tapioca 2¾ cup, milk 1 beaten egg 1 teaspoon, vanilla

Directions: For an instant pudding, start in a large mixing bowl by adding all the ingredients to mix everything well till it forms a soft and smooth paste. Let it stand for five minutes and then cook it over medium flame and stir it continuously till it boils.

Then, remove it from the heat and let the pudding sit for another 20 minutes. Serve it in bowls with some colored tapioca sticks to give it a decorative look.

Old-Fashioned Tapioca Pudding

Ingredients: ¾ cup, water ½ cup, uncooked tapioca pearls 2¼ cups, reduced fat milk ½ cup, sugar 2 large beaten eggs ½ teaspoon, vanilla Pinch of nutmeg

Directions: Combine the water and tapioca in a saucepan and let it stand for 30 minutes. Add the milk and salt and bring it boil over medium flame, let it thicken and keep stirring till it boils. Combine the eggs and sugar and mix them well in another sauce pan and then, gradually add ½ cup of tapioca mixture to the egg mixture.

Mix it well and add this back to the main saucepan to heat it for another 5 minutes. Once it is cooked, add the vanilla and let it stand for about 10 minutes. Serve it in a bowl and wrap the bowl with plastic sheets.

Cool it and garnish it with a pinch or nutmeg. To make this pudding without eggs, just repeat the same recipe without eggs and you can use coconut milk as a substitute for simple milk.