Tapioca Pudding
I have been making this back of the box recipe for many years. My secret is to use evaporated milk. I love the flavor and it makes the pudding super creamy!
Servings: 6 1/2 each
Ingredients
- 1 (12 oz.) can evaporated milk
- 1 ¼ c. water
- 1 lg. egg
- 1/3 c. granulated sugar
- 3 T. minute/instant tapioca
- 1 tsp. vanilla extract
Instructions
- In a medium saucepan, whisk together milk, water, and egg until well combined. Stir in sugar and tapioca. Let stand for 5 minutes.
- Bring tapioca to a full boil over medium heat, stirring constantly. Remove from heat. Stir in vanilla. Cool for 20 minutes.
- Serve warm or chilled topped with fresh berries and a dollop of whipped cream. Keep refrigerated.
Notes
For creamier pudding, press plastic wrap directly onto the surface of pudding as it cools.
Recipe slightly adapted from Kraft
Hello: My current box of Tapioca no longer has the recipe, but when I was growing up (1950 -60’s) my mother made tapioca with canned milk and canned crushed pineapple. This recipe seems very similar (Ive found recipes on line, but they include folding in whipped eggwhites-which I don’t remember being part of what my mother made), but how would I adjust your recipe for use with crushed pineapple (I believe I’d need to drain the pineapple before adding to it – and at what point would I add it)? Thanks,
Hi MaryEllen, My mom made it the same way! I don’t like to beat the egg whites (although, it does make it light and fluffy) I prefer my tapioca thick and creamy. I would drain the pineapple really well and stir it in at the end. I hope this helps? ~Dusty
Hi. I just made this recipe last week with the following modifications and it was s-o-o-o good. I drained crushed pineapple and saved the juice. I substituted the pineapple juice for the water and used about half a large can of the drained crushed pineapple. It was so good, I’m making it again this morning and I’ll use the left-over crushed pineapple. It may sound crazy, but I have this for breakfast with a cup of tea.