Cookbook:Tapioca Pudding

Cookbook | Ingredients | Recipes


  • 2 cups pearls of tapioca soaked in milk for several hours to overnight in
    • 3 cups cow's milk or coconut milk (depending on consistency wanted)
  • 1 or 2 egg yolks separated and whipped pale with a fork; whites beaten to fluffy
  • sugar to taste (1/8 to 1/3 cup)
  • Dash of salt (to taste)
  • Extract of vanilla


  1. Bring cold milk, pre-hydrated tapioca and sugar to very slow boil, constantly stirring, for 20 minutes or until pearls are uniformly translucent
  2. Beat in whipped egg yolks, cook another minute, vigorously stirring
  3. Remove from heat
  4. Thoroughly fold in whipped egg whites and vanilla
  5. Serve hot or chilled, by itself, or as a topping
  6. Optional: add blueberries or any fruit, compote or preserves