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!
Course: Dessert
Cuisine: American
Servings: 61/2 each
Author: Cooking Mamas
Ingredients
1(12 oz.) can evaporated milk
1 ¼c.water
1lg.egg
1/3c.granulated sugar
3T.minute/instant tapioca
1tsp.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