Comida Kraft
Recipe Box

Tapioca Pudding

Prep Time
10
min.
Total Time
35
min.
Servings

6 servings

Serve this creamy, easy-to-make Tapioca Pudding warm or chilled. This classic comfort food Tapioca Pudding never goes out of style.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Mix milk, sugar, tapioca and egg in medium saucepan. Let stand 5 min.
  • Cook on medium heat until mixture comes to full boil, stirring constantly. Remove from heat. Stir in vanilla. Cool 20 min.; stir. Serve warm or chilled. (Pudding thickens as it cools. For creamier pudding, place plastic wrap on surface of pudding while cooling. Stir before serving.) Store leftovers in refrigerator.

Use Your Microwave

Mix milk, sugar, tapioca and egg in large microwavable bowl. Let stand 5 minutes. Microwave on HIGH 10 to 12 min. or until mixture comes to full boil, stirring every 2 min. Stir in vanilla. Cool as directed.

How to Double

Use 1/3 cup MINUTE Tapioca and double all other ingredients.

Servings

  • 6 servings

Healthy Living

  • Low fat
  • Good source of calcium
  • Generally Nutritious

Diet Exchange

  • 1-1/2 Carbohydrate
  • 1/2 Fat

Nutrition Bonus

This favorite recipe is low-fat and provides a good source of calcium.

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 130
Total fat 3g
Saturated fat 1.5g
Cholesterol 45mg
Sodium 65mg
Carbohydrate 20g
Dietary fiber 0g
Sugars 16g
Protein 5g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 15 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 1 out of 5 by from I have tried this recipe a zillion times and it winds up "soupy" each time. I have tried this recipe a zillion times and it winds up "soupy" each time. I like to use a sugar substitute like Equal and maybe that's the problem. I do exactly (otherwise) what the recipe reads. Have recently used whole milk but even that's a negative. I even tried cooking it over using more tapioca. (I shake the box, too!!). Guess I'm hopeless. Myhubby is diabetic so I try to cook using little or no sugar. Can you help?
Date published: 2006-04-13
Rated 5 out of 5 by from I have made this recipe for years and enjoyed it since I was a kid. I have made this recipe for years and enjoyed it since I was a kid. Since my husband is diabetic, I have not made it. I'm so glad to see that others have used sugar substitutes and it tastes and works well with the recipe. Sugar substitutes don't work well with lots of recipes. You should put this on the box recipes for all the diabetics, dieters and individuals interested in cutting down our family's sugar intake but still appreciate desserts. I'm making some for tonight's dinner. Thanks
Date published: 2003-06-24
Rated 5 out of 5 by from I've been making this for at least 40 years, on the stove top and in the microwave, I don't ever... I've been making this for at least 40 years, on the stove top and in the microwave, I don't ever remember having a problem with it. In addition, I've recently been diagnosed with diabetes, so I redid the recipe using skim milk (2-1/2 C), egg beaters (1/4 C) and 1/4 C Splenda. It is in the fridge right now and was set up an hour ago. It's not as thick as when I use sugar and 2% milk, but it's not runny. Oh, and I did not add the Splenda until after it had boiled.
Date published: 2010-03-31
Rated 5 out of 5 by from I am a Tapoica fanatic! I am a Tapoica fanatic!!! I could eat it everyday, but the individual packages were too expensive for my budget. One day while I was in the pudding section I noticed the Minute Tapioca and figured I might as well give it a try. I was amazed! The taste is wonderful and it fits my budget. I also love the idea that I can play around with the recipe and add other flavors. Try it, you won't regret it.
Date published: 2002-09-02
Rated 1 out of 5 by from I made this for years and never had a problem. I made this for years and never had a problem. Now I have made it twice and it does NOT set up. I thought I was the only one with this problem. Why does the fluffy tapioca recipe call for 2 cups of milk and the regular tapioca recipe call for 2 3/4 cups of milk? This is my favorite pudding and am disappointed in it not being the way it should. What is wrong???
Date published: 2013-03-03
Rated 4 out of 5 by from The recipe on the box of Minute Tapioca calls for 3 cups of milk and it always turns out runny (I... The recipe on the box of Minute Tapioca calls for 3 cups of milk and it always turns out runny (I still eat it anyway because I love the flavor). But reducing the milk per this recipe makes all the difference -- it's perfect and is the right consistency for pudding. They need to change the recipe on the box.
Date published: 2004-04-14
Rated 4 out of 5 by from I too have been making this recipe for over 40 years. I too have been making this recipe for over 40 years. But now I substitute the milk with skim, the real eggs with egg substitutes, and change the suger to sugar substitute, (the sugar substitute after it's off the stove). It still tastes great and your doctors will love you!
Date published: 2003-05-15
Rated 3 out of 5 by from my gramma used to have me pick fresh strawberries from our garden,then make a mash from part of them... my gramma used to have me pick fresh strawberries from our garden,then make a mash from part of them and slice more into chunks to mix with the tapioca, slightly sweetened with sugar. makes my mouth water just remembering back to those days,thanks
Date published: 2006-01-14
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