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Vanilla Tapioca Pudding

DelectablePlanet's picture
Tapioca is a starch derived from the root of the cassava plant. It makes for a great pudding texture dessert base
Ingredients
  Fortified soy milk/Other non dairy milk 2 Cup (32 tbs)
  Instant tapioca 1⁄4 Cup (4 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Salt 1⁄4 Teaspoon
  Vanilla extract 1 Teaspoon
Directions

Combine the non-dairy milk, tapioca, sugar, and salt in a saucepan and stir to mix. Let stand for 5 minutes.

Bring to a boil over medium heat, stirring almost constantly. Remove from the heat and let stand for 15 minutes. The pudding will thicken as it cools. Stir in the vanilla extract. Serve warm or thoroughly chilled.

Stored in a covered container in the refrigerator, leftover Tapioca Pudding will keep for up to 3 days.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Taste: 
Sweet
Method: 
Boiled
Dish: 
Pudding
Interest: 
Holiday, Healthy
Restriction: 
Vegetarian
Ingredient: 
Milk Product, Tapioca
Tapioca makes a great pudding! Katherine shows you a simple recipe to making this pudding. This pudding is simply flavored with vanilla. With almost no effort, this is ready in no time. Make sure this is nice and chilled when ready to eat!

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Average: 4.4 (3 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 597 Calories from Fat 53

% Daily Value*

Total Fat 6 g9%

Saturated Fat 0.78 g3.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 738 mg30.8%

Total Carbohydrates 117 g39.1%

Dietary Fiber 0.34 g1.4%

Sugars 63.5 g

Protein 18 g35.1%

Vitamin A Vitamin C

Calcium 0.9% Iron 3.4%

*Based on a 2000 Calorie diet

1 Comment

Anonymous's picture
What you said about the dairy products is simply not true there is no epidemiological study that shows a link between dairy consumption and breast cancer risk, or any cancer for that matter.
Vanilla Tapioca Pudding Recipe Video