Go Back
–+ servings
A spoon scooping up Tapioca Pudding from a glass cup.
Print

Instant Tapioca Pudding Recipe

With just 5 simple ingredients, you'll have a delicious and classic dessert.
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 221kcal
Author Whitney Wright

Ingredients

  • 2 3/4 cups milk
  • 1 large egg
  • 1/3 cup granulated sugar
  • 3 tablespoons instant tapioca See note #1
  • 1 teaspoon vanilla extract

Instructions

  • In a saucepan whisk the milk and egg to combine. 
  • Use a wooden spoon and mix in the sugar and tapioca. Let this mixture sit for 5-6 minutes. After it sits for 5 minutes, turn the heat to medium and bring the mixture to a full boil, stirring continuously (so as to not let the bottom stick or burn).
  • Remove from heat and stir in the vanilla. 
  • Let sit for 15-30 minutes. Pudding will firm up as it cools. 
  •  Serve warm or cold. Store leftovers in an airtight container in the refrigerator.

Notes

If you want a thicker tapioca pudding, use 3 1/2 tablespoons of instant tapioca, rather than just 3 tablespoons. 
Recipe source: from Kraft.

Nutrition

Calories: 221kcal | Carbohydrates: 33g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 70mg | Sodium: 93mg | Potassium: 241mg | Sugar: 25g | Vitamin A: 348IU | Calcium: 197mg | Iron: 1mg