Tapioca Puddings | Taste Recipes

Dark Chocolate Espresso Tapioca Pudding

Taste Recipes Editorial Team — Fri, 03 Apr 2020 06:45:28 +0000

Ingredients

2 cups water
2/3 cup pearl tapioca
1 carton (32 ounces) unsweetened almond milk
4 large eggs, separated
1-1/4 cups sugar, divided
1 to 2 tablespoons instant espresso powder
1/2 teaspoon salt
1/4 cup dark baking cocoa
1 teaspoon vanilla extract
Chopped chocolate-covered espresso beans, optional

Directions

In a large saucepan, combine water and tapioca; let stand 30 minutes. Whisk in almond milk, egg yolks, 1/2 cup sugar, espresso powder and salt. Bring to a boil; reduce heat. Simmer, uncovered, until slightly thickened, 10-15 minutes, stirring frequently. Combine 1/4 cup sugar and baking cocoa; stir into pan. Cook and stir 2 minutes longer.
In a large bowl, beat egg whites on medium speed until foamy. Gradually add remaining 1/2 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form.
Gently fold a small amount of tapioca mixture into egg whites; return all to pan, whisking constantly. Cook and stir 2 minutes. Remove from heat. Cool 15 minutes; stir in vanilla. Transfer to dessert dishes. Press plastic wrap onto surface of pudding. Refrigerate until cold (pudding will thicken upon cooling). If desired, garnish with chopped espresso beans.

Nutrition Facts

3/4 cup: 156 calories, 3g fat (1g saturated fat), 62mg cholesterol, 182mg sodium, 31g carbohydrate (21g sugars, 1g fiber), 3g protein.

Banana Tapioca Pudding

Taste Recipes Editorial Team — Fri, 15 Sep 2017 01:13:00 +0000

Ingredients

2-3/4 cups whole milk
3 tablespoons quick-cooking tapioca
1/3 cup sugar
1 large egg, lightly beaten
1 teaspoon vanilla extract
2 bananas, sliced

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Directions

In a saucepan, combine milk, tapioca, sugar and egg; let stand 5 minutes. Cook and stir over medium heat until mixture comes to a full boil; remove from heat. Stir in vanilla and bananas. Cool for 20 minutes. Serve warm or cold.

Nutrition Facts

1 serving: 182 calories, 5g fat (3g saturated fat), 51mg cholesterol, 66mg sodium, 31g carbohydrate (23g sugars, 1g fiber), 5g protein.

Apple Honey Tapioca Pudding

Taste Recipes Editorial Team — Fri, 15 Sep 2017 01:13:00 +0000

Ingredients

4 cups sliced peeled tart apples, cut into eighths
3/4 cup honey
3 tablespoons butter
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2-1/2 cups water
1/3 cup quick-cooking tapioca
Heavy whipping cream, ice cream or whipped cream

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Directions

In a Dutch oven, combine the first 6 ingredients. Cover and simmer just until apples are tender.
Using a slotted spoon, transfer apples to a bowl. Add water and tapioca to pan. Cook and stir until thickened and clear. Pour over apples. Serve warm with cream, ice cream or whipped cream.

Nutrition Facts

1 cup: 257 calories, 6g fat (4g saturated fat), 15mg cholesterol, 256mg sodium, 55g carbohydrate (42g sugars, 2g fiber), 0 protein.

Apple Tapioca

Taste Recipes Editorial Team — Sat, 16 Sep 2017 00:58:00 +0000

Ingredients

4 medium tart apples, peeled and sliced
2 cups water
1 cup packed brown sugar
1/2 cup quick-cooking tapioca
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon ground nutmeg

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Directions

Arrange the apples in a 2-qt. baking dish coated with cooking spray. In a saucepan, combine the water, brown sugar, tapioca, lemon juice, salt and nutmeg. Let stand for 5 minutes. Bring to a boil over medium heat, stirring constantly. Pour over the apples. Cover and bake at 350° for 30-35 minutes or until apples are tender. Serve warm.

Nutrition Facts

1/2 cup: 177 calories, 0 fat (0 saturated fat), 0 cholesterol, 158mg sodium, 47g carbohydrate, 3g fiber), 1g protein.

Vanilla Tapioca Pudding

Taste Recipes Editorial Team — Sat, 16 Sep 2017 00:58:00 +0000

Ingredients

3-1/4 cups fat-free milk
2 tablespoons quick-cooking tapioca
2 tablespoons sugar
1 package (.8 ounce) cook-and-serve vanilla pudding mix
1/4 teaspoon vanilla extract

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Directions

In a large saucepan, combine the milk, tapioca, sugar and pudding mix. Bring to a boil, stirring constantly. Remove from the heat; stir in vanilla.
Spoon into four dessert dishes. Cover and refrigerate for 2 hours before serving.

Nutrition Facts

3/4 cup: 133 calories, 0 fat (0 saturated fat), 4mg cholesterol, 118mg sodium, 26g carbohydrate (20g sugars, 0 fiber), 7g protein.

Tapioca Pudding

Nancy Mock — Tue, 26 Sep 2017 00:03:00 +0000

Ingredients

8 cups 2% milk
1 cup pearl tapioca
1 cup plus 2 tablespoons sugar
1/8 teaspoon salt
4 large eggs, room temperature
1-1/2 teaspoons vanilla extract
Optional: Sliced fresh strawberries and whipped cream

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Directions

In a 4- to 5-qt. slow cooker, combine the milk, tapioca, sugar and salt. Cover and cook on low for 4-5 hours.
In a large bowl, beat the eggs; stir in a small amount of hot tapioca mixture. Return all to the slow cooker, stirring to combine. Cover and cook 30 minutes longer or until a thermometer reads 160°. Stir in vanilla.
If desired, serve with strawberries and whipped cream.

Nutrition Facts

1/2 cup: 149 calories, 3g fat (2g saturated fat), 55mg cholesterol, 86mg sodium, 25g carbohydrate (18g sugars, 0 fiber), 5g protein.