The Pioneer Woman Tasty Kitchen
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Large Pearl Tapioca Pudding

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Level: Easy

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Description

A creamy tapioca pudding with a lightly sweetened taste. Large pearl tapioca must be soaked overnight and drained well. I purchased the large pearl from Nuts.com since it can be difficult to find in your grocery store.

Ingredients

  • 1-½ cup Large Pearl Tapioca
  • 6 cups Vitamin D Milk
  • 1 can (14 Oz. Can) Sweetened Condensed Milk
  • ½ teaspoons Nutmeg
  • 2  Eggs, Slightly Beaten
  • ½ teaspoons Salt
  • 1-½ teaspoon Vanilla

Preparation

Put tapioca in a large bowl. Cover with 1 quart of water and soak overnight. In the morning, drain water completely.

Put the tapioca into a large saucepan, approximately 3 quart size and cover with the 6 cups of milk. Add sweetened and condensed milk, nutmeg, eggs and salt. Put on medium heat and bring to a boil, stirring constantly—a wire beater works great. Once it boils turn the heat down to a simmer and simmer for 5 minutes. Pudding will get thick and creamy. Remove from heat and stir in the vanilla.

Cover with Saran Wrap or a lid and refrigerate until chilled.

I prefer it warm. I place the warm pudding in individual glass dessert dishes and add a dollop of whipped cream, or heat slightly taking it directly from the refrigerator.

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Profile photo of Miriam von Born-Storm

Miriam von Born-Storm on 4.3.2014

This is much easier than I remembered from the days when my mother made it in a double boiler, about 60 years ago! She always rinsed the pot with cold water before heating milk to keep it from sticking, so I did too. It does seem to work.
I didn’t have sweetened condensed milk, so I added 4 Tbsp. cane sugar. It was a bit too sweet; next time I’ll try 3 Tbsp.

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