This delicious tapioca pudding recipe is easy to make and comes together in less than 30 minutes with just a few simple ingredients. Made with evaporated milk instead of regular milk, this rich, decadent pudding is the perfect compliment to the end of any meal or as a mid-day treat!
When I was growing up, I loved to spend time with my mom in the kitchen. She LOVED to cook and bake, and there was always something new and wonderfully delicious coming out of her oven or off her stove. One of those wonderful things was her tapioca pudding!
Minute Tapioca was always a staple in her pantry. She loved making fruit pies, and she swore tapioca was by far the best thickener for those. One day she decided to try the pudding recipe on the back of the box. I'm sure her first attempt was good, but, mom being mom, she set out to "play with it," as she'd always say. The tapioca pudding recipe shared here in this post results from her "playing," and it's still a hit with family and friends!
How to make Mom's Tapioca Pudding:
- In a medium sized saucepan combine:
- 6 cups evaporated milk (like Carnation)
- 9 Tbsp. granulated sugar
- 9 Tbsp. Minute Tapioca (shake the box well before using)
- 3 egg yolks
- 3 tsp. vanilla
- Turn the heat on to medium and begin stirring the milk mixture in the pan
- Continue to cook the mixture, stirring constantly, until it starts a rolling boil
- Remove from heat and stir in the vanilla
- Working quickly, ladle the pudding into serving bowls (or jars)
- Cover with plastic wrap and allow to cool
- Can be eaten warm (my favorite) or cold with whipped cream & berries
So, what exactly is tapioca you ask?
Native to South America (think North and Northeast regions of Brazil), tapioca is a starch taken from the roots of the cassava (or yucca) plant. Although it's low in protein, vitamins, and minerals, tapioca is a good source of carbohydrates and is used quite often as a thickening agent in cooking or baking.
Tapioca pudding is sweet and typically made with either milk or cream. While this recipe calls for evaporated milk, you can use sweetened coconut milk instead.
I hope you enjoy this variation of tapioca pudding - leave a comment in the comment section below if you make it!
Cheers!
Tapioca Pudding
Ingredients
- 6 cups evaporated milk, canned
- 3 egg yolks
- 9 Tbsp. granulated sugar
- 9 Tbsp. tapioca (shake the box well before using)
- 3 tsp. vanilla
Instructions
- In a medium saucepan, combine the evaporated milk, the sugar, the egg yolks and the tapioca
- Whisk to thoroughly combine
- Let sit for 5 minutes
- After 5 minutes have passed, turn on the heat to medium and begin stirring the mixture in the saucepan
- Continually stir the contents in the pan just until it comes to the beginning of a rolling boil
- Remove the pan from the heat
- Immediately add the vanilla and stir well to combine
- Working quickly, ladle the pudding into the pudding cups, jars, or whatever you are using to serve it in
- Place a piece of plastic wrap across the top of each so the pudding does not develop a "skin" on the top as it cools
- Serve with whipped cream and sliced strawberries
I've already bookmark this article and will definitely refer this article to all my close friends and colleagues. Thanks for posting!
So glad you like it, it's one of our favorites! Enjoy!