CHOCOLATE TAPIOCA PUDDING
Make and share this Chocolate Tapioca Pudding recipe from Food.com.
Provided by Carole Reu
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine sugar, tapioca, and salt in a saucepan; stir in milk and egg.
- Let stand 5 minutes.
- Add chopped chocolate squares and instant coffee.
- Cook, stirring over medium heat, until mixture comes to a full boil and chocolate is blended, about 15 minutes.
- Remove from heat and stir in vanilla.
- Cool for 20 minutes; stir and chill.
- Serve with whipped topping if desired.
Nutrition Facts : Calories 230.5, Fat 8.4, SaturatedFat 5, Cholesterol 42.1, Sodium 102.2, Carbohydrate 36.1, Fiber 1.2, Sugar 25.3, Protein 5.5
OLD FASHIONED TAPIOCA PUDDING
I bought of tub of Tapioca pudding at Trader Joes and found out that my husband really really loves tapioca pudding. (really, I hardly got any) Since I don't have a TJ's near me, I went searching for a really good tapioca recipe, one that didn't use quick cooking tapioca. This one is delicious! We serve ours cold topped with a little fresh whipped cream. I found the tapioca pearls in the bulk section of my health foods store. Note that the tapioca pearls must soak overnight before you can prepare the pudding.
Provided by Kitchen Witch Steph
Categories Breakfast
Time 13h
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Soak the pearls in water overnight, covered well with water. Drain the water off.
- Heat the milk, cream, vanilla bean (split and scraped), and tapioca to a slow simmer in a heavy pot and cook for 1 hour, stirring often.
- Add the sugar and salt. Bring to a simmer being careful not to let the tapioca stick to the bottom of the pan.
- Put the yolks into a bowl and stir in some of the tapioca mixture to temper the eggs.
- Then add yolks to the pan while stirring. Pour into a bowl and cool.
- You can it it warm (as I hear it is often served in the colder months) We like ours after it has chilled several hours in the fridge at any time of year.
Nutrition Facts : Calories 555.9, Fat 38.4, SaturatedFat 23.4, Cholesterol 218.1, Sodium 121.6, Carbohydrate 48.9, Fiber 0.2, Sugar 25.7, Protein 6.1
CLASSIC TAPIOCA PUDDING
A classic tapioca pudding recipe that requires a lot of attention, but it's worth it. Tapioca pudding is a great comfort food and can be served warm or cold.
Provided by Nicole
Categories Desserts Custards and Pudding Recipes
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Stir together the milk, tapioca, sugar, and salt in a medium saucepan. Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir 5 minutes longer.
- Whisk 1 cup of the hot milk mixture into the beaten eggs, 2 tablespoons at a time until incorporated. Stir the egg mixture back into the tapioca until well mixed. Bring the pudding to a gentle simmer over medium-low heat; cook and stir 2 minutes longer until the pudding becomes thick enough to evenly coat the back of a metal spoon. Remove from the heat and stir in the vanilla. The pudding may be served hot or poured into serving dishes and refrigerated several hours until cold.
Nutrition Facts : Calories 209.2 calories, Carbohydrate 33 g, Cholesterol 74.2 mg, Fat 5.6 g, Protein 7.4 g, SaturatedFat 2.8 g, Sodium 169.1 mg, Sugar 22.3 g
JAMAICAN CORNMEAL PUDDING
Make and share this Jamaican Cornmeal Pudding recipe from Food.com.
Provided by Debbie R.
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Sift together flour and cornmeal.
- Blend together sugar, salt, nutmeg, mixed spice and coconut milk. Add to the cornmeal mixture, stirring until there are no lumps. Pour into a greased pan.
- Coat raisins with a little flour and sprinkle into mixture. Sprinkle shredded coconut on top. Dot generously with butter or margarine. Bake in a moderately-hot oven 350F for 15 minutes or until set.
- Combine all ingredients for the custard, and pour it on top of the cornmeal pudding. Bake for another 30 to 45 minutesr or until set. Cool and serve.
JAMAICAN TAPIOCA PUDDING
I love tapioca pudding and I thought I would give it an island flavor with rum and spices. Hope you like it!
Provided by ChefLee
Categories Dessert
Time 1h
Yield 4-8 serving(s)
Number Of Ingredients 11
Steps:
- Soak tapioca in the water for 30 minutes in a 1 1/2 quart saucepan.
- Lightly beat the egg yolks.
- After the 30 minutes; add milk, rum, salt, and egg yolks to the tapioca.
- Stir over medium heat until boiling. Turn heat down to low.
- Simmer, uncovered, for 15 minutes; stirring often.
- Beat the egg whites with the sugar until soft peaks form.
- After the 15 minutes, fold about 3/4 cup of hot tapioca into the egg whites and then gently fold egg mixture back into your saucepan. Stir well over low heat for about 3 more minutes.
- Remove from heat and cool for 15 minutes then stir in vanilla, nutmeg, allspice, and cloves.
- Serve warm or chilled.
Nutrition Facts : Calories 274.4, Fat 4.9, SaturatedFat 2.3, Cholesterol 115.5, Sodium 159, Carbohydrate 42.3, Fiber 0.1, Sugar 31.9, Protein 7.2
CREAMY VANILLA TAPIOCA PUDDING
This pudding is lighter and less sweet than most, but it has a wonderful creamy vanilla flavor. If it is left to set in the fridge it will solidify and have a thick texture, but my favorite way to eat it is warm straight from the pot. The preparation time does not include soaking the pearls and pre-soaked pearls are available if you wish to avoid this step.
Provided by sszz907
Categories Breakfast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Mix the tapioca pearls with the milk in a large pot and let them soak for at least an hour.
- Add the salt and bring the mixture to a boil.
- Simmer on low heat for five minutes while adding the sugar gradually.
- Beat the egg in a separate bowl and mix in about half of the hot mixture. Pour the egg back into the pot and mix well.
- Bring the mixture to a boil again and then cut it down to low heat.
- Mix in the vanilla extract.
- Simmer for another ten minutes, stirring constantly.
Nutrition Facts : Calories 146.9, Fat 1.2, SaturatedFat 0.5, Cholesterol 38.5, Sodium 205.8, Carbohydrate 23.7, Fiber 0.1, Sugar 9.2, Protein 7.6
LARGE PEARL TAPIOCA PUDDING (AKA EYEBALL PUDDING)
My husband and his parents love tapioca. Every time they visit I make a batch. Large pearl tapioca can be hard to find in a grocery store (it's one of those time consuming things to cook) but I find them in Asian grocery stores.
Provided by Chefiebig
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Bring milk to a boil in a double boiler over simmering water.
- Add salt and tapioca to milk.
- Stirring constantly, cook tapioca in double boiler for 1 hour or until tapioca is clear and milk is thickened.
- Beat egg whites with 1/2 cup sugar until firm peaks, set aside.
- Beat yolks with remaining 1/2 cup sugar.
- Temper yolks with some of the hot custard.
- Stir tempered yolks into hot custard, cook over double boiler an additional 15 minutes.
- Stir in vanilla.
- Remove from heat and gently fold in egg whites.
- Pour tapioca into a serving bowl, cover and chill.
Nutrition Facts : Calories 258.5, Fat 6.8, SaturatedFat 3.9, Cholesterol 67.8, Sodium 165.6, Carbohydrate 43.3, Fiber 0.1, Sugar 25.5, Protein 6.6
EGGLESS EGG FREE TAPIOCA PUDDING
I LOVE tapioca pudding and wanted to make an egg free version. This came out 100% perfect and you would never, ever know it was missing the egg!
Provided by dukeswalker
Categories Dessert
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine tapioca, milk & sugar in a medium/large saucepan and let sit for 5 minutes.
- Combine cornstarch & water in a small bowl.
- Bring to a slow boil over medium high heat, stirring constantly.
- Once bubbling, add cornstarch mixture and continue boiling for 1 minute.
- Remove from heat and add vanilla.
- Stir & allow to cool.
- Makes 6 1/2 cup servings.
Nutrition Facts : Calories 150.5, Fat 4.1, SaturatedFat 2.5, Cholesterol 15.7, Sodium 86.1, Carbohydrate 24.9, Sugar 15.3, Protein 3.7
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