Javier Mata

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Recipe of Tapioca pudding

Tapioca pudding

30 mins
20 mins
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Tapioca is the starch extracted from cassava, also called cassava; It is a root of great nutritional value in the countries where it is grown, starting in South America and extending to Africa and Asia. Tapioca is a gluten-free food, which makes it nutritionally more versatile. To prepare the tapioca, read the instructions on the tapioca package you buy. Some small tapioca pearls need to be soaked overnight in water. If your package has that requirement, reduce the milk in the recipe to 2 1/2 cups instead of 3 cups. If it does not require soaking, you can cook it for about 7 minutes to achieve the gelatinous consistency that characterizes it.
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4 portions
  • 1/2 cups tapioca pearl, small (do not use the instant tapioca)
  • 3 cups whole milk, (or lactose intolerant milk or coconut milk)
  • 1/4 teaspoons salt
  • 2 eggs
  • 1/2 cups sugar
  • 1/2 teaspoons liquid vanilla


Mix the tapioca, milk and salt in a saucepan over medium-high heat. Stir until it boils. Then cook on low heat for 7 minutes, not covered and at the lowest possible level, then add the sugar little by little.
Beat the eggs in a separate bowl. Add a little of the hot tapioca very slowly to equalize the temperature of the two mixtures (to avoid settling).
Return the eggs with the temperature level to the casserole with tapioca. Slowly mix and bring to a boil, stirring constantly. Reduce the heat and keep stirring constantly for a few minutes over low heat until you get a nice consistency with thick milk. Chilled 15 minutes. Add the vanilla. Serves hot or cold.


You can add cinnamon if you want it simple, now, you can add banana, whipped cream or vanilla ice cream to accentuate and combine textures.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings (1)
Itzmary Adiel Ortega
24/01/2018 17:53:49
Fácil y quedó delicioso.

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