Creamy Tapioca Pudding

Deneece Gursky


I got this recipe off the back of a Minute Tapioca Box but changed it up a little to suit the taste of my step dad. (who loves tapioca and cinnamon and sugar)

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1 eggs (yolk and white seperated)
6 tablespoons sugar, divided in half
3 tablespoons minute tapioca
2 cups milk
1 1/4 t vanilla
cinnamon and sugar mix
cool whip or whipped cream

Directions Step-By-Step

In a medium sized bowl, beat egg white on high until it becomes foamy.
Slowly add in 3 of your tablespoons of sugar and continue to beat until it forms soft peaks
In a saucepan off of the stove mix tapioca, your other 3 tablespoons of sugar, the milk and the egg yolk. Let this stand for 5 minutes.
Now cook this over medium heat until it comes to a full boil and does not stop bubbling when stirred. (stir constantly)
Take off of heat and quickly stir the egg white mixture into this. Stir until blended well.
Now add a teaspoon of cinnamon and sugar and the vanilla and stir.
Allow pudding to cool for at least 20 minutes.
You can serve this warm or chilled in frig. Dad likes his topped off with more cinnamon and sugar and a few dollops of cool whip

About this Recipe

Course/Dish: Puddings, Other Snacks
Other Tag: Quick & Easy
Hashtags: #cinnamon, #tapioca